Butternut Squash Polenta
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 teaspoon kosher salt, more as needed
  • 1 bay leaf
  • 1 cup coarse-grained polenta (not quick cooking)
  • 8 ounces seeded and peeled butternut squash, coarsely grated (1½ cups)
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • ¼ cup grated parmesan
  • Black pepper, as needed
  1. In a large pot over medium-high heat, combine milk and 3½ cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta, stirring well. Stir in squash. Reduce heat to medium-low, cover the pot and simmer, stirring occasionally, until polenta and squash are very tender, 30-40 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Remove the bay and stir in butter, parmesan and black pepper. Taste and adjust seasoning if needed.
Recipe by Nerds with Knives at https://nerdswithknives.com/butternut-squash-polenta/