Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.
While you may choose to buy Italian polenta at a specialty store, you may use any finely ground cornmealand stone-ground, organic cornmeal is a good choice. If you dont 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.
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g