Butternut Squash Polenta

Doesn't look like much, does it? A simple bowl of polenta with a splash of butternut squash? True, it doesn't grab your eye or incite the ever-embarrassing drooling process like a four-layered chocolate cake shamelessly dripping in rich, fudge-like icing does, but this humble side dish promises to warm your belly and soothe your soul with it's very first bite. Don't misunderstand, drooling is a good thing - embarrassing or not, but a soothed soul - now that's something to write about!

When this Polenta was served at the party, it came on the heels of the Maple Pumpkin Salad and the Chile-Roasted Acorn Squash. Both of these fantastic wonders had touches of sweetness and fire, which is what made them ROCK, but it's also what made this charming little polenta number so well-received at the table. It was like a warm, soothing, bubble bath after a night of sassy salsa dancing. Ahhhhhhh.......

So, warm that belly tonight and soothe your soul with this quick and easy Squash Polenta - your family will love you for it. And Hey, no one's stopping you from serving a rich, four-tiered, double chocolate, fudge cake, dripping in icing for dessert - certainly not us! NEVER US!


Butternut Squash Polenta

3/4 Cup Finely Chopped Onion
5 Tablespoons Unsalted Butter
1-1/2 Cups Cooked, Pureed, Winter Squash
2-1/2 Cups Water
2 Cups Milk
1-1/4 Teaspoon Salt
1/4 Teaspoon Pepper
3/4 Cup Instant Polenta
1/2 Cup Grated Parmigiano-Reggiano

Cook onion in 3 tablespoons of butter over moderate heat until very soft. Stir in squash and stir occasionally for 2 minutes.

Bring water, milk, salt and pepper to a boil in a heavy 4 quart-pot. Add polenta in a thin stream, whisking. Cook at a bare simmer, stirring with a long handled whisk. Turn down heat as needed to avoid spatter. Cook 5 minutes.

Stir in squash mixture and cook another 3 minutes, stirring now and again.

Remove from heat and stir in cheese and remaining 2 tablespoons of butter.

Eat immediately and SMILE, because it's deliciously fabulous!