Creamy Polenta with Butternut Squash

Recipe Image

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

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.