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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3/4 cup finely chopped onion (1 medium) |
5 tablespoons unsalted butter |
1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed |
2 1/2 cups water |
2 cups whole milk |
1 1/4 teaspoons salt |
1/4 teaspoon black pepper |
3/4 cup instant polenta |
1 oz finely grated parmigiano-reggiano (1/2 cup) |
Directions:
1. Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
2. Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
3. Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.
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