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Butternut Squash Polenta

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Main Course, Side Dish
Servings 4 servings

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