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Polenta with Winter Squash, Gorgonzola and Walnuts

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Polenta with Winter Squash, Gorgonzola and Walnuts
Total Preparation Time: less than 15 minutes Number of Servings: 6
Actual Cooking Time:15 to 30 minutes Source: Vegetarian Times
Main Ingredient: Vegetables
Meal Type: Lunch Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber
Special Features: Quick to Prepare (under 30 minutes), Vegetarian
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Add some unique ingredients to this cornmeal base.


2 Tbs. olive oil
1 cup minced onion
3 cups finely diced or shredded winter squash
4 cups water
1 cup cornmeal
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 cup crumbled Gorgonzola or other blue cheese
1 cup chopped, toasted walnuts


1. Place 2-quart saucepan over medium heat, and add olive oil. Add onions and diced squash, and sauté until onion is soft but not browned. Mix 1 cup water with cornmeal, salt and cayenne.
2. Bring 3 cups of water to a boil, and stir in moist cornmeal as it boils. Add winter squash and onion. Reduce heat to medium, and cook 20 to 25 minutes.
3. Add Gorgonzola when polenta is thick and pulls away from sides of pan. Stir in toasted walnuts, and stir mixture again.

Nutrient Information
Calories: 320
Total Fat: 19g
Saturated Fat: 3g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 520mg
Carbohydrates: 29g
Protein: 10g
Fiber: 5g
Vitamin A:
Vitamin C:
Calcium: 107mg

Cook's Notes:

Use a non-stick pan and reduce the amount of olive oil to 1 tablespoon to cut the fat nad calories in this dish.