Butternut Squash Polenta

3/4 cup finely chopped onion (1
medium)
• 5 tablespoons unsalted butter
• 1 ½ cups winter squash purée
• 2 1/2 cups water
• 2 cups whole milk
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 3/4 cup instant polenta
• 1 oz finely grated Parmigiano-
Reggiano (1/2 cup)
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.
Serves 4. Gourmet Magazine, 2005

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