butternut squash and goat cheese polenta

Name: Butternut squash and goat cheese polenta
Prep time: 10 min
Cook time: 15 min
Yield: 4
Ingredients: 3/4 cup(s) polenta; 1 3/4 cup(s) water; 1/2 - butternut squash, pureed, about 2 cups; 1 tablespoon(s) olive oil; 2 clove(s) garlic, chopped; 1/2 - onion, chopped; 1/2 - red bell pepper, chopped; 3 slice(s) bacon; 4 ounce(s) goat cheese, crumbled; 1 teaspoon(s) garlic salt; 1/2 teaspoon(s) pepper; 1 dash(es) sea salt; 1 dash(es) red pepper flake

(1 RATING)

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Lindsey Cook

Dallas, TX

Updated on Nov 1, 2011

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!

Rate

prep time 10 Min

cook time 15 Min

method ---

yield 4 serving(s)

Ingredients

3/4 cup polenta
1 3/4 cups water
1/2 - butternut squash, pureed, about 2 cups
1 tablespoon olive oil
2 cloves garlic, chopped
1/2 - onion, chopped
1/2 - red bell pepper, chopped
3 slices bacon
4 ounces goat cheese, crumbled
1 teaspoon garlic salt
1/2 teaspoon pepper
1 dash sea salt
1 dash red pepper flake

How To Make butternut squash and goat cheese polenta

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.

Step 2

In a separate pan, add olive oil, onions, bacon, and bell pepper. Saute until bacon is cooked.
Step 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!
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