Polenta with Winter Squash, Gorgonzola and Walnuts

1. 1

   Place 2-quart saucepan over medium heat, and add olive oil.

2. 2

   Add onions and diced squash, and saute until onion is soft but not browned.

3. 3

   Mix 1 cup water with cornmeal, salt and cayenne.

4. 4

   Bring 3 cups of water to a boil, and stir in moist cornmeal as it boils.

5. 5

   Add winter squash and onion.

6. 6

   Reduce heat to medium, and cook 20 to 25 minutes.

7. 7

   Add Gorgonzola when polenta is thick and pulls away from sides of pan.

8. 8

   Stir in toasted walnuts, and stir mixture again.

* Per serving · 4 servings · Values may vary.

No additional tips available.