Tuesday, November 23, 2010

POLENTA AND SQUASH

Hi everyone, you are probably busy getting ready for Thanksgiving, as am I.  I just wanted to give you a last minute recipe that you may want to include in your Thanksgiving dinner or maybe with leftovers the next day.
This is a recipe I developed a few years back and my family loved it.  If you don't make it this week, try it soon.

POLENTA AND SQUASH

Serves 4 to 6

1 box of Valsugana Polenta
6 cups of water
1/2 cup grated Parmesan
1/2 stick unsalted butter
1 pkg of cubed butternut squash (in produce section)

Cook the polenta as directed, when done add the cheese and butter, stir to mix and turn out onto cookie sheet or cake pan making sure the polenta is about 1" high.  Let cool completely.  Meanwhile, cook the squash just until tender.  Drain and set aside.  When the polenta is cool, cut into 1" square pieces.  Put in a bowl and toss with granulated sugar.  Put them back on the cookie sheet.  In a large sauce pan melt 1 stick of butter, add 1/2 cup maple syrup, cook just until heated.  Add the squash.  Turn heat to warm.  Heat oven to broil.  Put the polenta squares under broiler just until the sugar lightly browns.  Remove.  Put the squash and sauce in a large bowl, add the polenta squares and toss gently just to coat.  Sprinkle with a little grated parmesan and serve immediately.

Thanks for stopping in today
HAPPY THANKSGIVING TO EVERYONE
Ciao
Grayce

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