Polenta on a Board Topped with Butternut Squash and Mixed Mushrooms
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A casual and fun way to eat creamy polenta!
Ingredients
  • 1 small butternut squash, cut into a small dice, then tossed in olive oil and pre-roasted on a sheet pan at 400 degrees until lightly golden
  • assorted mushrooms of your choice, at least 1½ lbs. pre-roasted at 400 degrees with 3 chopped garlic cloves and a few sprigs of fresh thyme
  • 1 cup of quick cooking polenta
  • 4 cups of liquid, I like to use 2 cups milk and 2 cups broth
  • 1 teaspoon of salt
  • 2 handfuls of grated Parmigiano Reggiano
  • a little butter and olive oil
Instructions
  1. Put the liquid and salt into a heavy pot, get it to boiling then reduce heat to a low simmer and whisk in the polenta, then get a wooden spoon and get stirring until nice and creamy.
  2. Take it off the stove add in a tablespoon of butter, a drizzle of olive oil and the cheese, stirring until incorporated.
  3. Add salt and pepper to taste.
  4. Quickly spread onto your wooden board, then top with all your veggies.
  5. Drizzle more olive oil on top, and a little more grated cheese, serve immediately
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/10/polenta-on-a-board-topped-with-butternut-squash-and-mixed-mushrooms.html