Butternut Squash Polenta with Basil Garlic Chef Butter
I really like polenta and we eat it often but this recipe opens up a whole new way of serving the Italian standard. By cooking it in your Instant Pot and adding the butternut squash to the polenta it not only becomes more creamy without the use of cream or cheese but it also is lighter and not as starchy. I love this new recipe and am looking forward to trying other vegetables that will soften enough to blend into the cornmeal. Onion comes to mind along with parsnips and celery root.
- 2 cups polenta corn meal
- 2 cups butternut squash diced into 1/4 inch cubes (small)
- 4 cups chicken stock, vegetable stock or water
- ½ roll Basil Garlic Chef Butter
- kosher salt
- fresh ground pepper
- Turn the Instant Pot to sauté and melt the Chef Butter. Add the butternut squash and the polenta and stir until the ingredients are combined. Add the stock of your choice, stirring to release any cornmeal that might have stuck to the bottom. Secure the top and place on pressure cook on high for 8 minutes. Remove the top and stir until the butternut and the polenta are combined and homogenous. Top with a medallion of Basil Garlic Chef Butter and serve immediately.