Cozy, Creamy Butternut-Squash Polenta

• porciones: 8
• tiempo total: 90 min

Ingredientes

1 small butternut squash (1 1/2 pounds), halved lengthwise

More Info

1 tablespoon olive oil

Kosher salt and freshly ground pepper

ground black pepper

4 cups water

4 cups milk

1/2 teaspoon table salt

2 cups fine cornmeal, preferably organic

4 tablespoons unsalted butter

1/2 cup freshly grated

Parmesan cheese

Instrucciones

STEP 1

Preheat the oven to 350°F. Rub the cut side of the butternut squash with the olive oil and season with kosher salt and pepper.

Set the squash cut side down on a baking sheet and roast for 45 minutes, or until very tender when pierced. Let the squash cool, then scoop the flesh into a bowl and mash lightly.

STEP 2

Meanwhile, in a large saucepan, combine the water, milk, and table salt and bring to a boil. Gradually whisk in the cornmeal and bring to a simmer.

Reduce the heat to low and cook, stirring every few minutes, until the cornmeal is smooth, about 30 minutes . Stir in the butter, Parmesan cheese, and mashed butternut squash.

Season the polenta with kosher salt and pepper and serve hot.