Creamy Polenta with Butternut Squash

Substitute vegetable broth for chicken broth and combine this tasty dish with Braised Brussels Sprouts and Marsala Mushroom Ragout for a great vegetarian meal!


  • 2 cups chicken or vegetable stock
  • 1 cup whole or reduced fat milk
  • 1 cup quick-cooking polenta
  • 1 box frozen butternut squash, defrosted
  • 2 teaspoons honey (eyeball it)
  • A dash of freshly grated nutmeg
  • 4-5 sprigs thyme, leaves removed and chopped
  • 1/4-1/2 cup grated Parmigiano Reggiano cheese (about 1-2 handfuls)
  • Salt and freshly ground black pepper


Heat a medium size saucepot over medium-high heat with the stock and milk. Bring the liquids to a simmer and stir in the polenta, whisking constantly so it doesn’t clump.

Add the butternut squash to the polenta and cook, stirring frequently, until the polenta has thickened, about 1 minute.

Remove from the heat and stir in the honey, nutmeg, thyme and cheese. Season with salt and freshly ground black pepper and serve immediately.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to

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