Roasted Butternut Squash and Goat Cheese Polenta with a drizzle of Truffle Oil
Roasted Butternut Squash and Goat Cheese Polenta, Drizzled with Truffle Oil This dish is a comforting and flavorful combination of creamy polenta, roasted butternut squash, tangy goat cheese, and aromatic truffle oil. The polenta is cooked until thick and creamy, while the butternut squash is roasted until tender and slightly browned. The goat cheese adds a tangy contrast to the sweetness of the squash and the polenta, while the truffle oil adds a touch of earthy elegance. This dish is perfect for a cold evening or a special occasion.
Polenta, a dish made from coarsely ground cornmeal, has been a staple food in Italy for centuries. It is believed to have originated in the northern region of Lombardy, where it was traditionally cooked in a copper pot over an open fire. Polenta can be served in a variety of ways, but it is most commonly served as a porridge or a side dish. In this recipe, we combine polenta with roasted butternut squash, goat cheese, and truffle oil to create a dish that is both comforting and flavorful. Butternut squash is a winter squash that is known for its sweet, nutty flavor. It is a good source of vitamins A, C, and E, as well as fiber. Roasting the butternut squash intensifies its sweetness and brings out its natural flavors. In this recipe, we roast the butternut squash until it is tender and slightly browned. Goat cheese is a soft, tangy cheese that is made from goat's milk. It is a good source of calcium, protein, and vitamins. Goat cheese can be used in a variety of dishes, but it is particularly well-suited for pairing with sweet flavors. In this recipe, the goat cheese adds a tangy contrast to the sweetness of the butternut squash and the polenta. Truffle oil is a flavorful oil that is made from the extract of truffles. Truffles are a type of fungus that is known for its earthy, pungent flavor. Truffle oil can be used to add a touch of elegance to a variety of dishes. In this recipe, we drizzle truffle oil over the polenta to add a touch of earthy flavor.
Roasted Butternut Squash and Goat Cheese Polenta with a drizzle of Truffle Oil Roasted Butternut Squash and Goat Cheese Polenta with a drizzle of Truffle Oil Roasted Butternut Squash and Goat Cheese Polenta with a drizzle of Truffle Oil Roasted Butternut Squash and Goat Cheese Polenta with a drizzle of Truffle Oil
Prep time: 20 | Cook time: 40 | Serves: 4
Ingredients
  • 2 cups vegetable broth
  • 1 cup water
  • 1 cup polenta
  • Pinch of salt
  • 1 medium butternut squash, peeled and diced
  • 2 tablespoons olive oil
  • 1/2 cup crumbled goat cheese
  • 1 tablespoon chopped fresh thyme
  • Truffle oil, for drizzling
Instructions
  1. Bring the broth and water to a boil in a medium saucepan over medium heat.
  2. Gradually whisk in the polenta and salt.
  3. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until the polenta is thick and creamy.
  4. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  5. Toss the butternut squash with olive oil and salt and spread on a baking sheet.
  6. Roast in preheated oven for 20 minutes, or until tender and slightly browned.
  7. Stir the roasted butternut squash into the cooked polenta.
  8. Top with goat cheese and thyme.
Why It Works
  • The combination of creamy polenta, roasted butternut squash, tangy goat cheese, and aromatic truffle oil creates a dish that is both comforting and flavorful.
  • Roasting the butternut squash intensifies its sweetness and brings out its natural flavors.
  • The goat cheese adds a tangy contrast to the sweetness of the butternut squash and the polenta.
  • The truffle oil adds a touch of earthy elegance to the dish.