Fall vegetables are usually hearty, so they pair well with creamy polenta. The great thing about this dish is depending on how many vegetables are in the polenta, it can be used as a side dish or enjoyed on its own.

1 cup of uncooked polenta

1 cup white wine

1 cup stock

¼ lb butter

1 butternut or kobuca squash  (peeled, cut into large chunks and roasted in the oven till soft, then pureed)

2 cups parmesan cheese (grated)

2 cups cream cheese

S & P

Veggies that would be great add to this would be include braising greens, parsnips, carrots, rutabaga and cauliflower.

In a large pot bring the liquid and butter to a boil. Season the liquid with salt and pepper and add the polenta. Cook polenta until sot about 30 minutes. When polenta is cooked add the puree, parmesan, and cream cheese. Taste and adjust seasoning then add any vegetables one wants.

Serves 2.

Recipe Courtesy of Winery Chef Josh Slaughter



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