Butternut Squash Polenta with Sausage and Onion

Butternut Squash Polenta

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.

Grated squashThe 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.

Butternut Squash Polenta 2

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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Grill’n Between Storms


Grilling in February isn’t unheard of where I live. I’m lucky to live in an area where there are many winter days that are sunny and dry. On days like that, that come between storms, I get the urge to roll my little grill out of the garage where I keep it and grill away.

Today was one of those days and I found myself in the mood to grill. But what?  A quick inventory of the the fridge turned up fennel and asparagus which both grill up nicely, a further search turned up up spring lamb chops.

Now that I knew what I was going to grill I headed to the back yard for some herbs. Rosemary, definitely a must have, for the lamb. Some thyme for the veggies, but not English thyme, I have some lime scented thyme in my garden.  I know lemon is a good accompaniment to both asparagus and fennel, so why not lime?  I marinate the lamb in olive oil, garlic and rosemary, the asparagus and fennel in olive oil and the lime thyme.

I decided to add one item that didn’t require grilling, a nice soft “pumpkin” polenta. I had some roasted winter squash left over and decided that this recipe from The Tra Vigne Cookbook, Seasons in The California Wine Country, by Michael Chiarello was just begging to be tried. It was fantastic. The perfect accompaniment to the grilled lamb and veggies.

Put a little summer into your winter days by firing up your grill in between storms.

Soft “Pumpkin” Polenta

1 ½ cups chicken stock

1 ¼ cups heavy cream

½ teaspoon freshly grated nutmeg

¼ teaspoon salt

Pinch ground white pepper

5 tablespoons polenta

5 tablespoons semolina

1 cup roasted winter squash pureed

1/2 cup freshly grated Parmesan cheese

Combine stock and cream in a heavy saucepan and bring to a simmer. Add the nutmeg, salt, and pepper. Whisk in the polenta and semolina and cook over very low heat, whisking regularly, until the grains are soft, about 8 minutes. Whisk in the squash then the cheese.

What to buy at the Farmers’ Market:

Asparagus

Fennel

Lamb chops

Rosemary

Thyme (lemon or lime)

Garlic

Winter squash