Polenta with Winter Squash, Gorgonzola and Walnuts - Italian

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Polenta with Winter Squash, Gorgonzola and Walnuts

 

2 Tbs. olive oil

1 cup minced onion

3 cups finely diced or shredded winter squash

4 cups water

1 cup cornmeal

1 tsp. salt

1/2 tsp. cayenne pepper

1/2 cup crumbled Gorgonzola or other blue cheese

1 cup chopped, toasted walnuts

 

 

 

 

 

Place 2-quart saucepan over medium heat, and add olive oil. Add onions and diced

squash, and sauté until onion is soft but not browned.

 

Mix 1 cup water with cornmeal, salt and cayenne.

 

Bring 3 cups of water to a boil, and stir in moist cornmeal as it boils.

 

Add winter squash and onion. Reduce heat to medium, and cook 20 to 25 minutes.

 

Add Gorgonzola when polenta is thick and pulls away from sides of pan. Stir in

toasted walnuts, and stir mixture again.

 

SERVES 6

Source: Vegetarian Times Issue: November 1, 2003 p.58

Formatted by Chupa Babi: 07.07.08

 

Nutritional Information

Per SERVING: Calories: 320, Protein: 10g, Total fat: 19g, Carbs: 29g,

Cholesterol: 10mg, Sodium: 520mg, Fiber: 5g, Sugars: 3g

 

Wine Suggestions

This warm, creamy polenta calls for a warm red wine. Since Cabernet Sauvignon

and corn don’t pair well, consider drinking Red Zinfandel or Syrah instead.

Generally, Red Zinfandel is best drunk when it’s 3 to 5 years old. Try Dashe

Cellars Dry Creek Valley Zinfandel.

 

While you may choose to buy Italian polenta at a specialty store, you may use

any finely ground cornmeal—and stone-ground, organic cornmeal is a good

choice. If you don’t like the assertive flavor of a blue cheese, try Asiago or

feta cheese instead. Do not overstir after adding cheese so that you leave bits

of squash and pools of cheese in the polenta.

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