When I saw this recipe in the New York Times last week, I though, why have I never thought of adding grated winter squash to polenta? It seems like such a natural paring and after trying this dish I can tell you it is a delicious natural paring and one I’ll be using from now on.
The recipe is quick and easy taking a little over 30 minutes to complete. Grated winter squash is simmered with polenta and bay leaf until they are tender, then you add a little butter and black pepper and the polenta is done. While the polenta cooks, you brown the sausage and caramelize the onions. What could be easier? Add a nice green salad and dinner is served.
Polenta simmering with grated winter squash and bay leaf.
I used andouille sausage since I had some in the freezer and loved the contrast between the spicy sausage and the sweet taste of the squash and onions. I think you could use just about any kind of sausage and have a satisfying result. I did use rosemary but not the fennel seeds, mostly because I didn’t have them on hand. Using sage instead of rosemary could also be a nice variation.
Thanks to Melissa Clark at the New York Times for this keeper. You can find the recipe, a “how to” video and more information about polenta here.
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