Polenta with Winter Squash, Gorgonzola and Walnuts

Categories: Grains, Main Dishes, Not Tried

Ingredients

• Polenta with Winter Squash, Gorgonzola and Walnuts
• Serves 6
• While you may choose to buy Italian polenta at a specialty store, you may use any finely ground cornmealand stone-ground, organic cornmeal is a good choice. If you dont like the assertive flavor of a blue cheese, try Asiago or feta cheese instead. Do no
• 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 sauti 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.
• PER TABLESPOON:
• 320 Calories
• 10g Protein
• 19g Total Fat (3G Saturated Fat)
• 29g Carbohydrates
• 10mg Cholesterol
• 520mg Sodium
• 5g Fiber
• 3g Sugars

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