Active Time

　　25 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 side-dish servings

　　3/4 cup finely chopped onion (1 medium)

　　5 tablespoons unsalted butter

　　1 (12-oz) package frozen butternut squash purée (sometimes called winter squash; 1 1/2 cups), thawed

　　2 1/2 cups water

　　2 cups whole milk

　　1 1/4 teaspoons salt

　　1/4 teaspoon black pepper

　　3/4 cup instant polenta

　　1 oz finely grated Parmigiano-Reggiano (1/2 cup)

　　

Step 1

Cook onion in 3 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring, until very soft, about 8 minutes. Stir in squash and cook, stirring occasionally, 2 minutes.

　　

Step 2

Bring water, milk, salt, and pepper to a boil in a 4-quart heavy pot. Add polenta in a thin stream, whisking. Cook polenta at a bare simmer, stirring with a long-handled whisk and turning down heat as needed to prevent spattering, 5 minutes.

　　

Step 3

Stir in squash mixture and cook, stirring, 3 minutes. Remove from heat, then stir in cheese and remaining 2 tablespoons butter. Serve immediately.