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Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It’s dinner.
Ingredients
- cooking spray
- 3 cups water
- 1 cup polenta
- salt to taste
- 1 cup mashed butternut squash
- ½ cup sour cream (Optional)
- ½ cup grated Cheddar cheese (Optional)
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
Step 2
Pour water into the prepared dish; stir in polenta and salt.
Step 3
Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.
Cook’s Note:
Any variety of squash can be substituted for the butternut squash.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 305 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat8g | 42% |
| Cholesterol34mg | 11% |
| Sodium533mg | 23% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber3g | 10% |
| Total Sugars2g | |
| Protein11g | |
| Vitamin C12mg | 62% |
| Calcium230mg | 18% |
| Iron4mg | 21% |
| Potassium60mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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