Butternut or Pumpkin Polenta

October 2, 2008

Butternut or Pumpkin Polenta

Sara Jones, Tucson CSA

This recipe uses the regular long cooking polenta. If you want to
use quick polenta, follow the recipe on the package, cutting out
one quarter of the liquid and replacing it with twice as much
cooked, mashed squash. Make this into a tasty desert by stirring
in a bit of sugar and pumpkin pie spice, then serving with vanilla
ice cream.

3 ½ cups of water
½ teaspoon salt
1 cup polenta
2 tablespoons oil or butter
1 handful grated cheese (if desired)
1 cup cooked, pureed winter squash.

Bring half of the water to a boil in a medium saucepan. Whisk
the other half with cornmeal. Pour cornmeal mixture into
boiling water slowly, stirring well. Turn heat to low, and cook,
stirring occasionally, for about 30 minutes. At this point the
mixture should be fairly thick. Stir in the pureed squash and
cook about 10 more minutes. Add butter (and cheese, if using).
Serve soft in bowls or spread in a greased pan and cool until
firm. Cut into squares or triangles and sauté or broil until
slightly brown and crispy.

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