Side dishe for 4

Creamy Butternut Squash Polenta

Name: Creamy Butternut Squash Polenta
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 tbsp unsalted butter; 1 cup very finely chopped yellow onion; 4 1/2 cups whole milk; 1 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 3/4 cup instant polenta or fine yellow cornmeal; 1/4 cup finely grated parmigiano-reggiano or pecorino romano; finely chopped fresh herbs (optional)

$3.91for 420 minServes 4

Instant polenta cooks with milk, squash, onion, butter, and cheese into a creamy golden side dish.

Photo: onceuponachef.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 2.5 oz$0.40/oz typical	2.5 oz	$1.00Typical price
	Onions, 0.3 lb$1.29/lb typical	0.3 lb	$0.40Typical price
	Milk, 38 oz$0.04/oz typical	38 oz	$1.53Typical price
	Cornmeal, 3.75 oz$0.08/oz typical	3.75 oz	$0.30Typical price
	Parmesan, 1 oz$0.55/oz typical	1 oz	$0.48Typical price
	Fresh herbs (cilantro, a little$1.49 each typical	a little	$0.19Typical price
Total for the servings shown		$3.91

Swaps

Swap onions for red onionsabout $0.20/lb more at typical prices
Swap milk for almondabout $0.01/oz more at typical prices
Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Salt and pepper

Not included in the cost.

20 minstart to table
Easydifficulty
4servings as written
$typical cost tier

Italian Vegetarian Gluten-free Budget Side dishes Fall

Typical price

$0.98 per serving$3.91 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

5 tbsp unsalted butter
1 cup very finely chopped yellow onion
4 1/2 cups whole milk
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
3/4 cup instant polenta or fine yellow cornmeal
1/4 cup finely grated parmigiano-reggiano or pecorino romano
finely chopped fresh herbs (optional)

Steps

Melt 2 tablespoons butter in a 3-quart saucepan over medium heat and cook the onion for 4 minutes.
Add the milk, squash, salt, pepper, and 2 tablespoons butter, then heat until steaming for 5 minutes.
Whisk in the polenta and cook for 5 minutes, stirring often until thick and smooth.
Stir in the remaining butter and cheese, then cook for 6 minutes until creamy.