This dish works with either butternut or pumpkin. Its delicious and creamy and a great side in any season, not just fall.
1 c cold water
1/2 tsp kosher salt
3/4 yellow grits/polenta, or corn meal
2 1/4 c boiling water
1/2 c pureed butternut squash or pumpkin ( I use Farmers Market organic canned)
1/4 c shredded fresh romano
1/4 c ricotta cheese
1 TBSP unsalted butter
1/2 tsp ground black pepper
pinch nutmeg
In a medium saucepan, combine cold water and salt. Whisk in corn grits or corn meal gradually and whisk until smooth. Gradually whisk in hot water, and heat to boiling over high heat. Reduce to medium-low and simmer until very thick, 20-25 minutes, stirring frequently.
Stir in squash, cheeses, butter, black pepper and nutmeg. Stir well to combine.
Great with chicken, fish, pork, or as a base for thick chunky pasta sauces instead of pasta!
1 c cold water
1/2 tsp kosher salt
3/4 yellow grits/polenta, or corn meal
2 1/4 c boiling water
1/2 c pureed butternut squash or pumpkin ( I use Farmers Market organic canned)
1/4 c shredded fresh romano
1/4 c ricotta cheese
1 TBSP unsalted butter
1/2 tsp ground black pepper
pinch nutmeg
In a medium saucepan, combine cold water and salt. Whisk in corn grits or corn meal gradually and whisk until smooth. Gradually whisk in hot water, and heat to boiling over high heat. Reduce to medium-low and simmer until very thick, 20-25 minutes, stirring frequently.
Stir in squash, cheeses, butter, black pepper and nutmeg. Stir well to combine.
Great with chicken, fish, pork, or as a base for thick chunky pasta sauces instead of pasta!
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