Polenta with Winter Squash, Gorgonzola and Walnuts

• 2 Tbs. olive oil
• 1 cup minced onion
• 3 cups finely diced or shredded winter squash
• 4 cups water
• 1 cup cornmeal
• 1 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 cup crumbled Gorgonzola or other blue cheese
• 1 cup chopped, toasted walnuts

1. Place 2-quart saucepan over medium heat, and add olive oil.
2. Add onions and diced squash, and saute until onion is soft but not browned.
3. Mix 1 cup water with cornmeal, salt and cayenne.
4. Bring 3 cups of water to a boil, and stir in moist cornmeal as it boils.
5. Add winter squash and onion.
6. Reduce heat to medium, and cook 20 to 25 minutes.
7. Add Gorgonzola when polenta is thick and pulls away from sides of pan.
8. Stir in toasted walnuts, and stir mixture again.

olive oil, onion, winter, water, cornmeal, salt, cayenne pepper, cheese, walnuts

Taken from www.vegetariantimes.com/recipe/polenta-with-winter-squash-gorgonzola-and-walnuts/ (may not work)