Serves 4 – 6
1 butternut squash, peeled and cut into 1 inch dice
1 large red onion, cut in large dice
2-3 tablespoons olive oil
Sea salt, to taste
Freshly ground pepper, to taste
4 cups low-sodium chicken broth (or more, as required)
1 cup polenta
1 teaspoon fresh thyme
Preheat oven to 425° F. Toss together the butternut squash and red onion with the olive oil. Place on a baking sheet and bake until tender, about 20-25 minutes. Transfer roasted vegetables to a food processor and puree.
Bring the chicken broth to a boil in a medium saucepan. Slowly stream in the polenta, whisking continuously until smooth. Do this carefully, as the polenta may splatter. Continue cooking at least 10 minutes, but preferably 30 minutes to 1 hour (the longer it cooks, the more tender and creamy the polenta will become). Add additional liquid as necessary. Stir in the butternut squash purée and fresh thyme. Taste for seasoning and adjust if necessary. Serve immediately.
Note: Leftovers can be chilled in the refrigerator until firm. Cut into shapes and sauté in olive oil over medium-high heat until browned and crisped.
Original recipe, Lisa Dixon Arose, BS, MBA, Certified Personal Chef
Dietetic Intern, Bastyr University & Medical Unit Intern at The Dr. Oz Show