While you may choose to buy Italian polenta at a specialty store, you may use any finely ground cornmeal—and stone-ground, organic cornmeal is a good choice. If you don’t 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.
- Serving Size: SERVES 6
- 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