Butternut Squash Polenta

By LaurenCocch16

Ingredients

• 2 c. milk
• 2 c. water or vegetable stock
• 1 tsp. kosher salt
• 3/4 c. quick cooking polenta
• 1 c. puréed roasted butternut squash
• 2 Tbsp. *Fior Fiore EVOO
• 2 Tbsp. butter
• 1/4 c. grated Pecorino cheese

Preparation

Step 1

1. In a medium saucepan, bring the milk and water just to a boil, reduce heat.

2. In a steady stream, add the polenta, stirring as you go.

3. When mixed together, add the squash, olive oil and butter. Cook for a further 2-3 minutes.

4. Add the Pecorino and serve