Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.
Ingredients
- cooking spray
- 3 cups water
- 1 cup polenta
- salt to taste
- 1 cup mashed butternut squash
- 0.5 cups sour cream , Optional
- 0.5 cups grated Cheddar cheese , Optional
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
-
2
Pour water into the prepared dish; stir in polenta and salt.
-
3
Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Stuffed Acorn Squash with Sausage
Stuffed acorn squash with a cheesy sausage and mushroom filling. It was a favorite side dish in my family when I was growing up. Now, it's one of my husband's favorite dishes. It's a great way to use up that abundant, reasonably priced, tasty fall squash.
Blueberry Coffee Cake II
I've been making this blueberry cake for years. It works well as either a coffee cake or made into muffins.
Marian's Fudge
A family favorite for years, this is a melt in your mouth fudge which will satisfy even the most insistent chocolate craving.