Rachael Ray: Rachael's Daytime Talkshow
Creamy Polenta with Butternut Squash
Serve this with Braised Brussels Sprouts & Marsala Mushroom Ragout and you've got a complete meal out of three sides!
Ingredients
- 2 cups chicken or vegetable stock
- 1 cup whole milk
- 1 cup quick-cooking polenta
- 1 box frozen pureed butternut squash, defrosted
- 2 teaspoons honey (eyeball it)
- A dash freshly grated nutmeg
- 4 to 5 sprigs thyme, leaves removed and chopped
- 1/4 to 1/2 cup (about 1 to 2 handfuls) grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper
Also on this show:
- Friends of Rach Thanksgiving Countdown: Nigella Lawson
- A Tasty Thanksgiving Centerpiece
- Celebrity Face-Off
Recipes on this show:
- Nigella Lawson's Blackberry Crisp
- Nigella Lawson's Butternut Squash with Pecans and Blue Cheese
- Braised Brussels Sprouts
- Marsala Mushroom Ragout
Recipe Categories:
Yields: 4 servings (or 6-8 as a side)
Preparation
Heat a medium-size saucepot over medium-high heat with the stock and milk. Bring the liquids to a simmer and stir in the polenta, whisking constantly so it doesn't clump.
Add the butternut squash to the polenta and cook, stirring frequently, until the polenta has thickened, about 1 minute.
Remove from the heat and stir in the honey, nutmeg, thyme and cheese. Season with salt and freshly ground black pepper and serve immediately.
It's free!
Already a member? Sign in here:
© MMVII KWP STUDIOS INC. All rights reserved.
132 E. 43rd St., P.O. Box 543 New York, NY 10017