Polenta, Butternut Squash, & Goat Cheese
- 1 cup finely ground corn meal
- 3 cups water
- 1 tablespoon kosher salt
- 2 tablespoons butter
- 2 cups roasted butternut squash
- 1/4 cup goat cheese
In a heavy bottomed saucepan, combine the corn meal, cold water and kosher salt. Place pan over medium heat and bring to a slow simmer, whisking occasionally. Reduce heat to low and cook for 20 minutes or until mixture thickens, stirring often. Stir in butter, butternut squash and goat cheese.