Ingredients
5tbspunsalted butter,divided
1cupyellow onion,(from 1 small onion), very finely chopped
4½cupswhole milk
12ozfrozen butternut squash,(1 package) about 1½ cups, thawed, or winter squash purée
1½tspsalt
¼tspfreshly ground black pepper
¾cupinstant polenta,or fine yellow cornmeal
¼cupParmigiano-Reggiano,or Pecorino Romano, finely grated
fresh herbs,finely chopped, for serving, optional
Preparation
Melt 3 tablespoons of the butter in a medium sauce pan over medium-low heat. Add the onion and sauté, stirring frequently, for about 8 minutes, until soft and translucent. Do not brown.
Add the squash, milk, salt and pepper and bring to a boil. Reduce the heat to medium and slowly add the cornmeal in a thin stream while whisking continuously.
Reduce the heat to low and simmer, stirring frequently with a whisk, for about 5 minutes or until polenta is smooth and thickened.
Serve immediately topped with a bit of butter, more cheese, and herbs, and enjoy!
