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Butternut Squash Polenta
Butternut Squash Polenta
(Polenta di Zucca Butternut)
 
 
Ingredients:
 
3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
One (12-oz) package frozen butternut squash puree (or winter squash; 1 and 1/2 cups), thawed
2 and 1/2 cups water
2 cups whole milk
1 and 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano cheese (1/2 cup)
 
Directions:
 
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.

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.

Stir in squash mixture and cook, stirring, 3 minutes.

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

Serve immediately. Makes 4 side-dish servings.
 
That's it!
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