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1
Preheat oven to 450 degrees F. Cut polenta log crosswise in half, then cut each half lengthwise into 4 slices.
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2
In 8- by 8-inch ceramic or glass baking dish, place 6 slices polenta.
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3
Cut remaining 2 slices into 1/4-inch dice; set aside.
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4
In nonstick 12-inch skillet, heat oil over medium heat until hot.
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5
Add onion and garlic, and cook 5 minutes, stirring occasionally.
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6
Add squash; cover and cook 15 minutes longer or until vegetables are tender and lightly browned, stirring occasionally.
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7
Meanwhile, in 2-cup liquid measuring cup, stir milk, cornstarch, salt, pepper, and 4 tablespoons Parmesan until well-combined.
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8
Add milk mixture to skillet; heat to boiling over medium-high heat.
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9
Reduce heat to low; cook 2 minutes, stirring occasionally.
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10
Bake polenta slices in baking dish 10 minutes or until heated through.
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11
Spoon squash mixture over polenta slices; top with diced polenta and remaining 2 tablespoons Parmesan.
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12
Bake 5 minutes or until heated through.
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13
Sprinkle with basil before serving.
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14
Serve with additional Parmesan if you like.
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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.
