Butternut And Goat Cheese Polenta

• 1-3/4 cup Water
• 3/4 cups Cornmeal Or Polenta
• 1 Tablespoon Olive Oil
• 1/2 whole Onion, Chopped
• 2 cloves Garlic, Chopped
• 3 strips Bacon
• 1/2 whole Red Bell Pepper, chopped
• 2 cups Butternut Squash Puree
• 4 ounces, weight Goat Cheese
• 1 teaspoon Garlic Salt
• 1/2 teaspoons Pepper
• 1 pinch Salt

1. In a sauce pan, bring water to a rolling boil. Slowly add in polenta. Let simmer for about 10 minutes. The polenta will thicken up.
2. In a separate pan, add olive oil, onions, garlic, bacon, and bell pepper. Saute until bacon is cooked.
3. Drain the bacon fat from the mixture. Add into the polenta pan. Mix in butternut squash puree. Once combined, stir in goat cheese, garlic salt, salt, and pepper. Adjust spices to desired flavor. Add in some red chili flakes for a little kick!
4. Note: To make butternut squash puree, slice the squash in half lengthwise. Microwave for about 12 minutes. Let cool, then scoop out the insides into a blender. Pulse until pureed.

water, cornmeal, olive oil, onion, garlic, bacon, red bell pepper, puree, cheese, garlic, pepper, salt

Taken from tastykitchen.com/recipes/sidedishes/butternut-and-goat-cheese-polenta/ (may not work)