Creamy Butternut Squash Polenta With Spicy Wilted S

Name: Creamy Butternut Squash Polenta With Spicy Wilted Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the polenta; 3 cups spring water; 1 cup vegetable stock; 1 cup corn grits for polenta; 1 cup butternut squash puree; 1/4 cup freshly grated Parmesan; 1 tablespoon creme fraiche; 1 teaspoon 1 teaspoon sea salt or to taste; freshly ground black pepper to taste; For the wilted spinach and garnish; 3 tablespoons extra virgin olive oil; 2 large garlic cloves - skinned and finely chopped; 1/4 teaspoon hot Hungarian paprika; 1/2 teaspoon sweet Hungarian paprika; 8 ounces baby spinach - rinsed and spun dry; 1/4 teaspoon sea salt or to taste; toasted pumpkin seed oil as garnish

Servings: persons

For the polenta
3 cups spring water
1 cup vegetable stock
1 cup corn grits for polenta
1 cup butternut squash puree
1/4 cup freshly grated Parmesan
1 tablespoon creme fraiche
1 teaspoon 1 teaspoon sea salt or to taste
freshly ground black pepper to taste
For the wilted spinach and garnish
3 tablespoons extra virgin olive oil
2 large garlic cloves - skinned and finely chopped
1/4 teaspoon hot Hungarian paprika
1/2 teaspoon sweet Hungarian paprika
8 ounces baby spinach - rinsed and spun dry
1/4 teaspoon sea salt or to taste
toasted pumpkin seed oil as garnish

1
Bring the water and broth to a boil in a heavy-bottom saucepan. As soon as the mixture boils, add the corn grits. Whisk vigorously until the mixture starts to thicken. Reduce the heat to medium and gently simmer the polenta, stirring frequently, for 15 minutes until it is thick and al dente. Add the salt, butternut squash puree, parmesan, creme fraiche, salt and black pepper. Stir well until well incorporated. Remove from heat and keep warm.
2
Heat a large heavy-bottomed skillet over high heat. Add the oil, garlic and both paprikas. Saute for 30 seconds to 1 minute until the garlic softens, but doesn't brown. Add the spinach and salt and toss until just wilted. Remove from heat and transfer to a bowl.
3
Spoon the polenta into bowls. Top with the wilted spinach and spoonful of the juices. Drizzle with the pumpkin seed oil and serve immediately.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the polenta, 3 cups spring water, 1 cup vegetable stock, 1 cup corn grits for polenta, and more.

Yes, Creamy Butternut Squash Polenta With Spicy Wilted Spinach falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Butternut Squash Polenta With Spicy Wilted Spinach

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions