Creamy Butternut Squash Polenta
A warm, inviting dish with a rich, buttery flavor that envelops your senses, perfect for cozy evenings and family gatherings.
Ingredients
For the Polenta
- 5 tablespoons unsalted butter, divided 3 tablespoons for cooking, 2 tablespoons for finishing
- 1 cup very finely chopped yellow onion (from one small onion)
- 4.5 cups whole milk
- 1 package frozen butternut squash or winter squash purée (12 oz) (about 1½ cups), thawed
- 1.5 teaspoons salt
- 0.25 teaspoon freshly ground black pepper
- 0.75 cup instant polenta or fine yellow cornmeal
- 0.25 cup finely grated Parmigiano-Reggiano or Pecorino Romano
- Finely chopped fresh herbs (optional, for serving) Such as thyme or sage
Instructions
Sauté the Onion
- Melt 3 tablespoons of butter in a medium saucepan over medium-low heat.
- Add the finely chopped yellow onion and sauté until translucent, about 8 minutes.
Combine Ingredients
- Add the thawed butternut squash purée, whole milk, salt, and pepper to the saucepan.
- Stir and bring to a gentle boil.
Whisk in the Cornmeal
- Reduce heat to medium, gradually add cornmeal in a thin stream while whisking continuously.
- Once added, reduce heat to low.
Simmer Until Thickened
- Allow the mixture to simmer for about 5 minutes, whisking frequently until smooth and thickened.
Add the Final Touches
- Remove from heat and stir in remaining 2 tablespoons of butter and grated cheese.
- Serve immediately, topping with a dollop of butter and herbs if desired.
Notes
For best results, ensure the butternut squash purée is completely thawed before adding. You can customize by swapping cheese or adding roasted nuts for extra texture.