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Author Notes: I am loving the diversity of polenta. Here I created a sweet "pudding" that is yummy enough to have as a dessert and healthy enough to have for breakfast. I added a sneaky ingredient both for flavor and the bonus nutritional profile...butternut squash. I have been doing so much with sweet potatoes and pumpkins lately, I figured it was time for butternut squash to get some love! —Marla
Serves about 8 half cup servings
Roasted Butternut Squash
- 1 Butternut Squash
- splashes Canola Oil or Cooking Spray
- Preheat oven to 400?F.
- Clean squash, leave skin on. Cut the top and then the bottom off.
- Cut the squash down the middle and scoop out the seeds with a spoon.
- Slice squash into large chunks.
- Spray or lightly coat flesh with a bit of Canola oil. Spray baking pan as well. Put squash flesh side down in baking pan.
- Roast for about 50 minutes, until squash is very soft and golden brown.
- Let cool and remove the skins. Mash some squash so you have about 1/2 cup. You will have plenty of leftover squash for other recipes.
- 1 cup Coarse Ground Polenta (fine ground OK too)
- 3 cups Water
- a few pinch(s) Salt, Ground Ginger, Cinnamon
- 1/2 cup Light Coconut Milk
- 1 tablespoon Vanilla Extract or Vanilla Paste
- 1 tablespoon Butter
- Sweeten to taste with Stevia, Maple Syrup, Honey, Agave, Brown Sugar
- Optional for garnish: Unsweetened Coconut Flake, Candied Ginger, Berries, Splash of Coconut Milk
- Whisk 1 cup polenta into 3 cups boiling water. Immediately turn heat down to a simmer.
- Sprinkle salt, cinnamon, and ginger into polenta. Continue to stir until polenta is very thick like a paste.
- Remove from heat and stir in coconut milk, vanilla, butter and sweetener of choice. Adjust seasonings if needed. I used 2 tsp powdered stevia. If using Maple, Agave, Honey or Brown Sugar I would start with 1/4 cup and add to taste.
- Serve warm. Top with with fruit, nuts, coconut milk or candied ginger. Enjoy!!
- This recipe was entered in the contest for Your Best Polenta Recipe
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