While you may choose to buy Italian polenta at a specialty store, you may use any finely ground cornmealand stone-ground, organic cornmeal is a good choice. If you dont like the assertive flavor of a blue cheese, try Asiago or feta cheese instead. Do not overstir after adding cheese so that you leave bits of squash and pools of cheese in the polenta.
- 2 Tbs. olive oil
- 1 cup minced onion
- 3 cups finely diced or shredded winter squash
- 4 cups water
- 1 cup cornmeal
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/2 cup crumbled Gorgonzola or other blue cheese
- 1 cup chopped, toasted walnuts
Place 2-quart saucepan over medium heat, and add olive oil. Add onions and diced squash, and sauté until onion is soft but not browned. Mix 1 cup water with cornmeal, salt and cayenne.
Bring 3 cups of water to a boil, and stir in moist cornmeal as it boils. Add winter squash and onion. Reduce heat to medium, and cook 20 to 25 minutes.
Add Gorgonzola when polenta is thick and pulls away from sides of pan. Stir in toasted walnuts, and stir mixture again.
This warm, creamy polenta calls for a warm red wine. Since Cabernet Sauvignon and corn don’t pair well, consider drinking Red Zinfandel or Syrah instead. Generally, Red Zinfandel is best drunk when it’s 3 to 5 years old. Try Dashe Cellars Dry Creek Valley Zinfandel.
- Calories: 320
- Carbohydrate Content: 29 g
- Cholesterol Content: 10 mg
- Fat Content: 19 g
- Fiber Content: 5 g
- Protein Content: 10 g
- Saturated Fat Content: 3 g
- Sodium Content: 520 mg
- Sugar Content: 3 g