BUTTERNUT SQUASH POLENTA WITH SAUSAGE AND ONION
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal. Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal. It's a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can't find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes. You could also substitute coarsely ground cornmeal for the fine polenta. Try to avoid using instant (or quick-cooking) polenta, but if it's all you can find, add the squash, salt and bay leaf to the boiling water 15 minutes before stirring in the polenta, so the squash gets a chance to soften. Just do not use the prepared polenta that comes in a tube. You can grate the squash the day before and store it in a plastic bag in the fridge.
Provided by Melissa Clark
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large pot over medium-high heat, combine 4 1/2 cups water, the salt and the bay leaf. Bring to a boil. Slowly whisk in polenta. Stir in squash. Reduce heat to medium-low and simmer, stirring frequently, until polenta and squash are very tender, 20 to 30 minutes. If the mixture gets too thick while cooking, add a little more water to the pot. Stir in butter and black pepper. Taste and adjust seasoning if needed.
- While polenta cooks, heat 1 tablespoon oil in a large skillet over medium-high heat. Add sausage, rosemary and fennel seeds if using. Cook, stirring occasionally, until the meat is golden and cooked through, 7 to 10 minutes. (Do this in batches if necessary, adding oil if the pan looks dry.) Transfer to a paper-towel-lined plate.
- Add more oil to the skillet if it looks dry, then add onions. Cook, stirring occasionally, until onions are tender and golden, 10 to 15 minutes. Return sausage to pan and stir to heat through. Spoon polenta into bowls and top with sausage and onion, garnished with rosemary if you like.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 30 grams, Carbohydrate 41 grams, Fat 55 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 19 grams, Sodium 1266 milligrams, Sugar 4 grams, TransFat 1 gram
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inkesar wazir
[email protected]This dish is perfect for a fall dinner.
Sangita Nainali
[email protected]I would recommend serving this dish with a side salad.
rubeul khan
[email protected]This dish is a great way to use up leftover butternut squash.
King Gideon
[email protected]Overall, this was a good recipe. I would make it again with a few modifications.
Bronagh Shaw
[email protected]The polenta was a bit too thick for my liking. I would add more liquid next time.
Cheese willams
[email protected]This dish was a bit bland for my taste. I think I would add more spices next time.
Antonio Corlito
[email protected]I'm not a big fan of polenta, but this dish was actually really good! The butternut squash and sausage added a lot of flavor and the polenta was cooked perfectly. I would definitely recommend this recipe.
matthew moeller
[email protected]This recipe was easy to follow and the dish turned out great! I used Italian sausage and it gave the dish a really nice flavor. I will definitely be making this again.
mdalamin biswas
[email protected]I made this dish last night and it was delicious! The polenta was perfectly cooked and the sausage and onion were cooked to perfection. I added a bit of shredded cheese to the top and it was the perfect finishing touch.
Bret Thompson
[email protected]This butternut squash polenta with sausage and onion was a hit with my family! The polenta was creamy and flavorful, and the sausage and onion added a savory touch. I will definitely be making this dish again.