Butternut Squash Polenta
Ingredients
- 2 cups milk
- 2 cups water or vegetable stock
- 1 tsp Kosher salt
- 3/4 CUP Quick cooking polenta
- 1 CUP pureed roasted butternut squash
- 2 TBSP Fior Fiore EVOO
- 2 TBSP Butter
- 1/4 cup Pecorino cheese
Instructions
- In a medium saucepan bring the milk and water just to a boil, reduce heat
- Ina steady stream, add the polenta, stirring as you go
- When mixed together, add the squash, olive oil and butter
- Cook for a further 2-3 minutes
- Add the pecorino and serve
