40 minutes
A cozy and comforting dish featuring creamy polenta with sweet butternut squash, topped with fresh ricotta and crispy fried sage leaves.
tablespoons
Butternut Squash, peeled, seeded, and grated
cups
Kosher Salt, divided
teaspoons
Bay Leaf
each
Polenta
cups
Extra Virgin Olive Oil, divided
tablespoons
Fresh Sage Leaves
bunch
Parmigiano Reggiano Cheese, grated
cups
to taste
Fresh Ricotta, for serving
to serve
1. Sauté Butternut Squash
Melt the butter in a medium pot over medium heat. Add the grated butternut squash and sauté for about five minutes until it turns golden.
2. Simmer Squash and Polenta
Add six cups of water to the pot with the squash, 1¼ teaspoons of kosher salt, and a bay leaf. Bring to a simmer, then gradually whisk in the polenta. Reduce heat to low, cover, and simmer for 15 to 30 minutes until tender and creamy.
3. Fry Sage Leaves
Heat one tablespoon of olive oil in a small skillet over medium heat. Fry the sage leaves until crisp, about one to two minutes per batch. Sprinkle with ½ teaspoon of kosher salt immediately after frying.
4. Finish Polenta
Remove the bay leaf from the polenta, then stir in the grated Parmigiano-Reggiano, the remaining three tablespoons of olive oil, and freshly ground black pepper.
5. Serve
Serve the polenta in bowls, topped with a dollop of fresh ricotta, a few fried sage leaves, and an extra sprinkle of black pepper.
For maximized flavor, roast the butternut squash rather than boiling or steaming. Toss with olive oil, salt, and nutmeg before roasting at 400°F until soft and caramelized.
After roasting, mash or purée until smooth and fold into cooked polenta with a touch of brown butter for a nutty profile.
Use high-quality coarse-ground cornmeal and cook slowly over low heat, stirring frequently, with a mix of water and milk (or stock) for creaminess.
Fry sage leaves in small batches in shimmering oil just until crisp, then transfer to a paper towel-lined plate and sprinkle with salt.
Balance the inherent sweetness with umami-rich components like freshly grated Parmesan or Pecorino Romano.
Comments (0)