Butternut squash and goat cheese polenta

Lindsey Cook

By
@lindseyallyn

Using leftover butternut squash puree, I came up with this polenta that made for a perfect meal. It would also be a delicious side dish, under a bed of short ribs or a juicy steak. Yum!


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Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Ingredients

3/4 c
polenta
1 3/4 c
water
1/2
butternut squash, pureed, about 2 cups
1 Tbsp
olive oil
2 clove
garlic, chopped
1/2
onion, chopped
1/2
red bell pepper, chopped
3 slice
bacon
4 oz
goat cheese, crumbled
1 tsp
garlic salt
1/2 tsp
pepper
1 dash(es)
sea salt
1 dash(es)
red pepper flake

Directions Step-By-Step

1
In a sauce pan, bring water to a rolling boil. Slowly add in polenta. Let simmer for about 10 minutes. The polenta will thicken up.
2
In a separate pan, add olive oil, onions, bacon, and bell pepper. Saute until bacon is cooked.
3
Drain the bacon fat from the mixture. Add into polenta pan. Mix in butternut squash puree. Once combined, stir in goat cheese, salt, and pepper. Adjust spices to desired flavor. Add in some red chile flakes for a little kick!

About this Recipe

Course/Dish: Other Side Dishes
Other Tag: Quick & Easy