Butternut Squash Polenta
Easy, quick yet satisfyingly delicious Sunday brunch!
  • ⅓ cup butternut Squash puree
  • 3 tsp canola oil, divided
  • 3 garlic cloves, chopped
  • 1+1/3 cup water
  • 3 Tbsp corn grits (or polenta)
  • Salt to taste
  • Black pepper to taste
  • 1 jalapeno, chopped in thin rounds
  1. If making your own butternut squash puree, pre heat oven to 350F. Place butternut squash cut side down on a lined baking sheet and bake for 45 min until fork tender. Scoop out the flesh and run in a blender or food processor to get a smooth puree.Keep aside.
  2. In a pan, add 1tsp oil. Once hot, add garlic and saute until fragrant. To it add butternut squash puree and cook for 5-7 mins. Keep it in a separate bowl or plate. Wipe the pan and put another tsp of oil. Add chopped jalapenos and let them get crispy on medium-low flame.
  3. Meanwhile, bring water to boil in a pot. Add corn grits and keep stirring on a med-low flame. Once it starts to get thick, add butternut squash, salt and black pepper. Make sure corn grits are cooked through.
  4. Transfer to a bowl. Meanwhile jalapenos should have become crispy too.Transfer them on top of polenta. Now in the same pan, add another tsp oil. Break an egg and make egg of your choice. Serve it over polenta & jalapenos. Enjoy.
You can customize it by adding sauteed veggies, meat, sauce of your choice in place or along with jalapenos and eggs.
You can double, triple the recipe as per your needs!
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/butternut-squash-polenta/