Butternut Squash Polenta with Sausage and Onion


You cannot go wrong with a recipe from Melissa Clark of the New York Times. This butternut squash recipe proves it once again. Stirring squash into the polenta while it cooks results in a deep, rich flavor that belies how low-fat this dish actually is.

Butternut Squash Polenta with Sausage and Onion
Butternut Squash Polenta with Sausage and Onion

Cook the Polenta In a large pot over medium-high heat, combine 4 1/2 cups water, 1 1/2 tsp salt and the bay leaf. Bring to a boil. Slowly whisk in 1 cup fine polenta and stir in the squash. Turn thereat to medium low and simmer, stirring frequently, until polenta and squash are very tender – about 20 to 30 minutes. If the mixture gets too thick, add a little more water. Stir in the butter and black pepper, taste and adjust seasoning.

Cook the Sausage and Onions While the polenta cooks, heat a T oil in skillet over medium-high heat and add sausage, 2 tsp rosemary and 1 tsp fennel seeds. Cook – stirring occasionally – until the meat is golden and cooked through, 7-10 minutes. Do this in batches if necessary. Transfer to a paper towel-lined plate. Add more oil if it looks dry, then add onions. Cook, stirring occasionally, until they are tender and golden – 10 to 15 minutes. Put the sausages back in the hand and stir to heat them through.

Spoon polenta into bowls and top with the sausage and onion.

Butternut Squash Polenta with Sausage and Onion
Butternut Squash Polenta with Sausage and Onion

Ingredients

  • 1 1/2 tsp salt
  • 1 bay leaf
  • 1 cup fine polenta (not quick cooking)
  • 5 oz seeded and peeled butternut squash, coarsely grated (about 1 cup)
  • 3 T unsalted butter
  • black pepper
  • 1 T olive oil
  • 1 1/2 lbs sweet or hot italian sausages (pork or chicken), slicked into 1/4″ rounds
  • 2 tsp minced rosemary
  • 1 tsp fennel seeds
  • 2 small onions, halved lengthwise and sliced into 1/4″ half moons
  • rosemary sprigs for garnish

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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