Ingredients
- 1 small butternut squash, peeled, seeded, cut into small dice and pre-roasted
- 1 cup, instant style polenta
- ¾ cup chopped fresh spinach
- ½ cup or so grated parmesan or romano cheese
- 2 cups chicken broth, homemade or low sodium store bought
- 1 cup water
- 1 tablespoon butter
- 1 tablespoon of olive oil
- salt and pepper to taste
- extra olive oil for drizzling
I also added sauteed onions and it was good
Instructions
- Roast squash at 400 degrees on a baking sheet drizzled with olive oil, salt and pepper. Roast around 15 minutes or until slightly golden. Set aside.
- In a large saucepan add the broth, water, 1 tablespoon of butter, 1 tablespoon of olive oil, salt and pepper, bring to a boil.
- Reduce heat to low and slowly start whisking in the polenta, keep whisking so as not to get lumps, it will bubble and squirt, be careful!
- Switch over to a wooden spoon and keep stirring until thickened, remove from heat.
- Fold in the grated cheese, the spinach and the butternut squash, drizzling more olive oil all over the top.
- Serve immediately.
- Leftover polenta can be warmed up the next day by adding more water or broth, or leftovers can be molded into ramekins.
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