2 Cups Butternut Squash-peeled, seeded, ¾” diced
4 Tbsp. Extra Virgin Olive Oil-divided
¾ Cup Onions-diced
1 tsp. Fresh Rosemary-chopped
4 ½ Cups Chicken or Vegetable Broth
1 Cup Yellow Cornmeal
¾ Cup Fontina Cheese-shredded or chopped if too soft to shred
Salt and Black Pepper To Taste
Heat oven to 425°f. Place the squash in a bowl and toss with half of the olive oil, seasoning to taste with salt and pepper.
Lay out on a baking sheet in one even layer.
Place in oven and roast for about 25 minutes or until the squash is tender and lightly browned.
Meanwhile, prepare soft polenta by heating a heavy bottom, oven proof pan on medium heat.
Add the remaining olive oil.
Add the diced onion and rosemary.
Cook for about 30 seconds or until softened.
Add the chicken broth, and season the broth to taste with salt and pepper.
While whisking, gradually drizzle in the cornmeal.
Bring to a boil, cover and place in the oven for 20 minutes.
Remove and stir in the fontina cheese.
To serve, divide the polenta among four soup plates.
Place a mound of the roasted butternut squash over the polenta and garnish with some grated Parmesan cheese if desired.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com