Image for Butternut Squash Polenta with Sausage and Greens
Butternut Squash Polenta with Sausage and Greens
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  • CourseMain Dish
  • CuisineBudget-friendly
4 servings
4 servings
  • 1 individual bay leaf
  • 1 cup polenta or cornmeal
  • 5 oz. butternut squash, fresh or frozen
  • 2 Tbsp. butter
  • 1 lb. Italian sausage
  • 1 tsp. dried rosemary
  • 1 tsp. fennel seeds
  • 2 small onions
  • 3 cups dark leafy greens (spinach, kale, etc.)
  • 1/2 Tbsp. olive oil
  • 1 pinch salt and pepper, to taste
Servings: servings
  1. Read through the entire recipe before getting started. Wash and dry all produce. If using fresh butternut squash, peel and coarsely grate. Peel and slice onion into 1/4 inch moons. Roughly chop leafy greens.
  2. In a pot over medium-high heat, combine 4 1/2 cups water, a good pinch of salt and the bay leaf. Bring to a boil. Slowly whisk in polenta and stir in squash. Reduce heat to medium-low and simmer, stirring frequently until polenta and squash are very tender, 20-30 minutes. Stir in butter and any additional salt and pepper to taste.
  3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, about 5-7 minutes or until onion are starting to soften. Add sausage, rosemary, fennel seeds, and dark leafy greens. Cook, stirring occasionally, until meat in browned and cooked through and the greens are wilted (about 7-10 more minutes).
  4. Spoon polenta into bowls or plates and top with the sausage veggie mixture. Enjoy!
Recipe Notes

The recipe works best with finely ground polenta or coarsely ground cornmeal. If using instant polenta, add squash, salt and bay leaf to the water for 15 minutes before stirring in the polenta.

You could easily substitute ground turkey or beef for the Italian sausage; simply add 2 tsp. granulated garlic, 1 tsp. Italian seasoning, and 1/4 tsp. crushed red pepper flakes when you add the meat in step 3.

Recipe is from East Side Table and adapted from Melissa Clark with New York Times Cooking. 

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