Winter in Colorado means nights that make you crave cozy, warm meals around the table. This Colorado-made lean German sausage dish pairs perfectly with the creamy parmesan polenta and caramelized butternut squash.
Pour a glass on wine, and enjoy cooking this rich and savory meal on a cold winter night!
- 4 cups water
- 1 cup milk
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1 cup polenta/cornmeal
- 4 tbsp butter
- 1/2 cup parmesan cheese
- 1 cup diced butternut squash
- 1 package Boulder German Sausage
- 1 tbsp olive oil
- Sautee German sausage whole in a small amount of olive oil and set aside covered with the burner off.
- In a separate pan, sautee chopped butternut squash and set it aside.
- Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly until there are no lumps.
- Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender.
- Turn off the heat and gently stir 2 tablespoons butter into polenta until the butter partially melts; mix 1/2 cup Parmigiano-Reggiano cheese into polenta until the cheese has melted. Cover and let stand for 5 minutes to thicken. Add the butternut squash and stir.
- Transfer to a serving bowl. Top polenta with remaining 1 tablespoon butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
- Plate with warm sausages and dig into this Colorado-made lean pork dish!