CT LIVE!: Polenta with Butternut Squash and Goat Cheese

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.

Serves 4.

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