Active Time
45 MIN
Total Time
2 HR 15 MIN
Serves : 8
© Quentin Bacon

How to Make It

Step 1    

Preheat the oven to 375°. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.

Step 2    

Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.

Step 3    

In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.

Step 4    

Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375° oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.

Serve With

Sautéed mushrooms, braised greens or tomato sauce.

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Aggregate Rating value: 4

Review Count: 676

Worst Rating: 0

Best Rating: 5

Author Name: Dee

Review Body: This is fabulous. I'm a veghead and I bring this to my brother-in-law's Thanksgiving dinner every year and my carnivore family loves it. You can make this the day before and bake it on Thanksgiving morning. And the leftovers are great with fried eggs on Friday for supper. Really, really good.

Review Rating: 5

Date Published: 2016-11-23