Polenta With Butternut Squash
3 pounds butternut squash, halved lengthwise, seeded
6 large garlic cloves, unpeeled
3 tablespoons olive oil
1 3/4 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta
1 tablespoon minced fresh sage
3/4 cup ( 2 ¼ ounces) freshly grated Parmesan cheese
Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes. Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.
Can be made one day ahead: cover and chill, then stir over medium-low heat until heated through. Can substitute 1 1/2 cups of regular yellow cornmeal for the polenta, and cook mixture for about 10 minutes.
December 10, 2010