Polenta Bake with Butternut Squash

1. 1

   Preheat oven to 450 degrees F. Cut polenta log crosswise in half, then cut each half lengthwise into 4 slices.

2. 2

   In 8- by 8-inch ceramic or glass baking dish, place 6 slices polenta.

3. 3

   Cut remaining 2 slices into 1/4-inch dice; set aside.

4. 4

   In nonstick 12-inch skillet, heat oil over medium heat until hot.

5. 5

   Add onion and garlic, and cook 5 minutes, stirring occasionally.

6. 6

   Add squash; cover and cook 15 minutes longer or until vegetables are tender and lightly browned, stirring occasionally.

7. 7

   Meanwhile, in 2-cup liquid measuring cup, stir milk, cornstarch, salt, pepper, and 4 tablespoons Parmesan until well-combined.

8. 8

   Add milk mixture to skillet; heat to boiling over medium-high heat.

9. 9

   Reduce heat to low; cook 2 minutes, stirring occasionally.

10. 10

    Bake polenta slices in baking dish 10 minutes or until heated through.

11. 11

    Spoon squash mixture over polenta slices; top with diced polenta and remaining 2 tablespoons Parmesan.

12. 12

    Bake 5 minutes or until heated through.

13. 13

    Sprinkle with basil before serving.

14. 14

    Serve with additional Parmesan if you like.

15. 15

    *Correction: In the print-version of this recipe (Polenta Bake with Butternut Squash, October 2000, Fall's Bounty, page 212) this ingredient was omitted.

* Per serving · 4 servings · Values may vary.