Cheesy Baked Butternut Squash Polenta

Ingredients for Cheesy Baked Butternut Squash Polenta

• 1 matsked kosher salt, plus mer

• 230g coarse polenta (about 140g )

• 1 medium butternut squash (about 900g .), peeled, seeds removed, cut into 1" pieces

• 475 ml helmjölk

• 1/4 teskedar nyriven muskotnöt

• 45g Parmesan, finely grated (about 110g )

• 60g (1/2 stick) unsalted butter, cut into pieces, plus more for pan

• 45ml extra jungfruolja

• 3/4 cup sage leaves

• 230g Fontina cheese, cut into 1/2" pieces

How to make Cheesy Baked Butternut Squash Polenta

Combine 1 tablespoon salt and 1450ml water in a large pot and bring to a boil. Gradually whisk in polenta, then cook over medium-high heat, whisking constantly, until polenta just begins to thicken, about 5 minutes. Stir in squash, reduce heat to medium-low, and continue to cook, stirring occasionally, until polenta is thick and no longer gritty, and squash mashes easily when pressed with the back of a spoon, 30–40 minutes.

Mix in milk and nutmeg, increase heat to medium-high, and cook, stirring constantly and smashing squash with the back of spoon, until squash is dissolved into the polenta, 10–15 minutes. Remove from heat and stir in Parmesan and 60g butter until melted. Let cool slightly.

Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add sage and cook, stirring, just until leaves are lightly crisped and darker in colour, about 1 minute. Using a slotted spoon, transfer sage to a paper towel-lined plate to drain.

Grease a shallow 3-qt. baking dish with butter, then transfer polenta mixture to baking dish. Scatter Fontina cheese over and press down lightly with spoon to submerge. Top with crisped sage. Let cool to room temperature, then cover and chill overnight and up to 2 days.

Preheat oven to 191°C. Uncover dish and bake casserole until bubbly and lightly browned on top, 30–35 minutes. Let sit 10 minutes before serving.

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