Our Autumn Squash Polenta is studded with sweet butternut squash and flavored with maple syrup, leeks and Parmesan cheese. Our recipe for crisp cakes is garnished with fresh tomato, basil and shaved parmesan.
Prep time: 130 min
Cook time: 30 min
Total time: 160 min
Ingredients
Makes 8 servings
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4 Slices Thick-Cut Applewood Smoked Bacon
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4 Cups Water
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1 Cup Autumn Squash Polenta
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1/4 Teaspoon Ground Black Peppercorns Dustless
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2 Tablespoons Unsalted Butter, divided
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Grated Parmesan Cheese (For Garnish)
Directions
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Cook bacon until crispy in skillet over medium heat. Transfer to paper towels to drain.
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Bring water to boil in large saucepan, and slowly whisk in polenta. Whisk while simmering for 3 minutes, until very thick. Season with black pepper. Crumble bacon and stir into polenta.
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Pour polenta mixture into greased loaf pan, and chill 2 hours.
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Slice set polenta into 8 equal slices. Heat 1 tablespoon butter in large skillet over medium-high heat. Add four polenta cakes to skillet, and cook until golden brown and lightly crisped on both sides. Repeat with remaining butter and polenta cakes.
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Serve garnished with grated Parmesan cheese.