Baked Butternut Squash And Cheese Polenta Recipes

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CHEESY BAKED BUTTERNUT SQUASH POLENTA



Cheesy Baked Butternut Squash Polenta image

Butternut squash melts into the polenta as it cooks for this creamy make-ahead dish. Once transferred to a baking dish, pressing chunks of creamy Fontina cheese into the polenta ensures that once baked it will be full of gooey pockets of cheese throughout.

Provided by Anna Stockwell

Categories     Squash     Milk/Cream     Nutmeg     Cheese     Parmesan     Butter     Olive Oil     Sage     Fontina     Thanksgiving     Side     Bake     Wheat/Gluten-Free     Vegetarian

Yield 10-12 servings

Number Of Ingredients 10

1 Tbsp. kosher salt, plus more
1 cup coarse polenta (about 5 oz.)
1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces
2 cups whole milk
1/4 tsp. freshly grated nutmeg
1 1/2 oz. Parmesan, finely grated (about 1/2 cup)
1/4 cup (1/2 stick) unsalted butter, cut into pieces, plus more for pan
3 Tbsp. extra-virgin olive oil
3/4 cup sage leaves
1/2 lb. Fontina cheese, cut into 1/2" pieces

Steps:

  • Combine 1 Tbsp. salt and 6 cups water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30-40 minutes.
  • Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10-15 minutes. Remove from heat and stir in Parmesan and 1/4 cup butter until melted. Let cool slightly.
  • Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in color, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.
  • Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.
  • Preheat oven to 375°F. Uncover dish and bake casserole until bubbly and lightly browned on top, 30-35 minutes. Let sit 10 minutes before serving.

SOFT POLENTA WITH ROAST SQUASH, KALE & HAZELNUTS



Soft polenta with roast squash, kale & hazelnuts image

This dish makes a wonderful accompaniment to a roast chicken or some lovely crackling-covered pork. It works well as a vegetarian main course too

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 14

100g shallots
½ butternut squash , peeled and chopped into chunks
3 tbsp olive oil
3 thyme sprigs , leaves picked
2 garlic cloves , crushed
½ tsp chilli flakes
freshly grated nutmeg (about 1/4 of a whole nutmeg)
200g curly kale , tough stalks removed
1 lemon , zested and juiced
50g hazelnuts , halved or roughly chopped
700ml chicken stock or vegetable stock
150g fine polenta
50ml milk
50g parmesan or ricotta salata (available from ocado.com), plus some shavings to serve

Steps:

  • Boil the kettle, put the shallots in a bowl, pour over kettle-hot water and set aside for 10 mins. This will make them much easier to peel. Heat oven to 200C/180C fan/gas 6.
  • Once cooled a little, drain and peel the shallots, and halve any large ones. In a large roasting tin, toss the shallots and squash with 1 tbsp oil and some seasoning. Roast for 25 mins.
  • Add the thyme, garlic, chilli, nutmeg, kale, lemon zest and hazelnuts to the roasting tin. Season and toss with the remaining oil. Return to the oven for another 15 mins.
  • While the vegetables are roasting, bring the stock to the boil in a saucepan. Pour in the polenta in a thin, steady stream, whisking continuously. Cook for 2-3 mins, then add the milk, season well and stir in the cheese. The polenta should have the consistency of loose mashed potato. Keep warm until ready to serve - the polenta will form a skin and thicken if left for too long, so cover with a piece of baking parchment, and stir in some extra milk if you need to.
  • To serve, pour the warm polenta onto a large serving platter and top with the roasted veg. Squeeze over a little lemon juice and finish with some parmesan shavings.

Nutrition Facts : Calories 442 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

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.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • 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 : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

POLENTA WITH BUTTERNUT SQUASH



Polenta With Butternut Squash image

Butternut squash adds a lot of flavor and color. Serve topped with wild mushroom cream sauce or sausage apple saute.

Provided by KelBel

Categories     Grains

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs butternut squash, halved lengthwise, seeded
6 large garlic cloves, unpeeled
3 tablespoons olive oil
3/4 teaspoon dried rubbed sage
2 3/4 cups chicken broth
1 3/4 cups water
1 1/2 teaspoons salt
1 1/2 cups polenta
1 tablespoon fresh sage, minced
3/4 cup parmesan cheese

Steps:

  • Preheat oven to 375°F Arrange squash, cut side up, in large roasting pan. Place garlic cloves in squash cavities. Drizzle oil over. Sprinkle with dried sage, salt and pepper. Bake until squash is tender, about 1 hour 30 minutes. Cool slightly. Peel squash and garlic. Transfer to processor and puree.
  • Combine broth, 1 3/4 cups water and 1 1/2 teaspoons salt in heavy large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to medium-low and cook until mixture is very thick and creamy, stirring often, about 20 minutes.
  • Stir in fresh sage and 3 cups squash puree (reserve any remaining puree for another use). Cook until heated through, about 2 minutes. Stir in cheese. Season with salt and pepper.

Nutrition Facts : Calories 350.6, Fat 12.3, SaturatedFat 3.5, Cholesterol 11, Sodium 1144.2, Carbohydrate 52.4, Fiber 7, Sugar 5.7, Protein 12.1

BUTTERNUT SQUASH POLENTA



Butternut Squash Polenta image

Categories     Vegetable     Side     Quick & Easy     Cornmeal     Butternut Squash     Hominy/Cornmeal/Masa     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 9

3/4 cup finely chopped onion (1 medium)
5 tablespoons unsalted butter
1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed
2 1/2 cups water
2 cups whole milk
1 1/4 teaspoons salt
1/4 teaspoon black pepper
3/4 cup instant polenta
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Steps:

  • Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.
  • Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.
  • Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.

BAKED POLENTA WITH CHEESE



Baked Polenta with Cheese image

Want a different family side dish but with flavors sure to please? Then try this. With some store-bought polenta in a tube and a few other ingredients, TADA ... scalloped polenta, yum!

Provided by laughingmagpie

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h

Yield 5

Number Of Ingredients 12

1 teaspoon butter, or as needed
2 teaspoons grated Parmesan cheese, or as needed
3 tablespoons butter
2 cups finely chopped onion
2 cloves garlic, minced
2 teaspoons all-purpose flour
1 ½ cups whole milk
1 pinch salt and ground white pepper to taste
1 ½ cups shredded Cheddar cheese
½ cup grated Parmesan cheese
½ cup bread crumbs
1 (16 ounce) tube polenta, cut into 1/8-inch slices

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking pan with 1 teaspoon butter. Add 2 teaspoons Parmesan cheese to the baking pan and shake gently, back and forth, until the bottom and sides are coated with Parmesan, discarding any extra.
  • Melt butter in a large skillet over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add flour and stir until well combined. Turn off heat and whisk in milk. Turn heat to medium-low and bring sauce to a simmer; cook until thickened, about 5 minutes. Season with salt and pepper.
  • While sauce is thickening, mix together Cheddar cheese, Parmesan cheese, and bread crumbs in a bowl.
  • Layer 1/2 of the polenta slices in the prepared baking dish and top with 1/2 of the sauce. Repeat with remaining polenta and sauce. Top with cheese mixture.
  • Bake in the preheated oven until cheese is melted and golden brown, about 25 minutes.

Nutrition Facts : Calories 423.5 calories, Carbohydrate 32.5 g, Cholesterol 71.2 mg, Fat 24.5 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 15.1 g, Sodium 820.4 mg, Sugar 7.9 g

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Top Asked Questions

How to cook butternut squash in the oven?
Add the butternut squash to the baking sheet. Sprinkle with 1/2 teaspoon salt and a few cracks black pepper. Toss the squash until it is fully coated in the bacon fat and spices. Bake until the squash is tender, 15 to 20 minutes. Set aside. Leave the oven on.
How do you make polenta with bacon and Parmesan?
Chop the bacon and mix it into the squash. Spoon the squash and bacon evenly over the polenta, then use a spatula or your hands to press it into the warm polenta. Top with the remaining 1/2 cup Parmesan. Bake until set and brown on top, 15 to 20 minutes. Let cool to room temperature, then cut into squares and serve as finger food.
How do you make polenta from scratch?
Whisk the egg mixture into the polenta, then pour the polenta into the prepared baking dish. Chop the bacon and mix it into the squash. Spoon the squash and bacon evenly over the polenta, then use a spatula or your hands to press it into the warm polenta.
How to bake squash with egg and Parmesan?
Whisk together the eggs and 1/2 cup of the Parmesan in a bowl or measuring cup. Whisk the egg mixture into the polenta, then pour the polenta into the prepared baking dish. Chop the bacon and mix it into the squash.

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