| Recipe: |
1 log (24 ounces) precooked polenta
1 package (about 20 ounces) butternut squash chunks, cut into 3/4 inch pieces*
4 teaspoons olive oil
1 jumbo onion (1 pound), cut into 1/4-inch dice
2 garlic cloves, crused with garlic press
1 1/4 cups low-fat 1 percent milk
2 teaspoons cornstarch
1/2 teaspoon salt
1/8 teaspoon coarsely ground black pepper
6 tablespoons grated Parmesan cheese plus additional for serving
1/2 cup loosely packed fresh basil leaves, chopped
1. Preheat oven to 450 degrees F. Cut polenta log crosswise in half, then cut each half lengthwise into 4 slices. In 8- by 8-inch ceramic or glass baking dish, place 6 slices polenta. Cut remaining 2 slices into 1/4-inch dice; set aside.
2. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add onion and garlic, and cook 5 minutes, stirring occasionally. Add squash; cover and cook 15 minutes longer or until vegetables are tender and lightly browned, stirring occasionally.
3. Meanwhile, in 2-cup liquid measuring cup, stir milk, cornstarch, salt, pepper, and 4 tablespoons Parmesan until well-combined. Add milk mixture to skillet; heat to boiling over medium-high heat. Reduce heat to low; cook 2 minutes, stirring occasionally.
4. Bake polenta slices in baking dish 10 minutes or until heated through. Spoon squash mixture over polenta slices; top with diced polenta and remaining 2 tablespoons Parmesan. Bake 5 minutes or until heated through. Sprinkle with basil before serving. Serve with additional Parmesan if you like.
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