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Creamy Polenta with Butternut Squash

Serves 4 (or 6-8 as a side)

Substitute vegetable broth for chicken broth and combine this tasty dish with Braised Brussels Sprouts and Marsala Mushroom Ragout for a great vegetarian meal!


  • 2 cups chicken or vegetable stock
  • 1 cup whole or reduced fat milk
  • 1 cup quick-cooking polenta
  • 1 box frozen butternut squash, defrosted
  • 2 teaspoons honey (eyeball it)
  • A dash of freshly grated nutmeg
  • 4-5 sprigs thyme, leaves removed and chopped
  • 1/4-1/2 cup grated Parmigiano Reggiano cheese (about 1-2 handfuls)
  • Salt and freshly ground black pepper


  1. Heat a medium size saucepot over medium-high heat with the stock and milk. Bring the liquids to a simmer and stir in the polenta, whisking constantly so it doesn’t clump.
  2. Add the butternut squash to the polenta and cook, stirring frequently, until the polenta has thickened, about 1 minute.
  3. Remove from the heat and stir in the honey, nutmeg, thyme and cheese. Season with salt and freshly ground black pepper and serve immediately.