Polenta Bake with Butternut Squash

• 1 log precooked polenta
• 1 package butternut squash chunks
• 4 tsp. olive oil
• 1 jumbo onion
• 2 clove garlic
• 1 1/4 c. low-fat 1 percent milk
• 2 tsp. cornstarch
• 1/2 tsp. salt
• .13 tsp. coarsely ground black pepper
• 6 tbsp. Parmesan cheese plus additional for serving
• 1/2 c. fresh basil leaves

1. Preheat oven to 450 degrees F. Cut polenta log crosswise in half, then cut each half lengthwise into 4 slices.
2. In 8- by 8-inch ceramic or glass baking dish, place 6 slices polenta.
3. Cut remaining 2 slices into 1/4-inch dice; set aside.
4. In nonstick 12-inch skillet, heat oil over medium heat until hot.
5. Add onion and garlic, and cook 5 minutes, stirring occasionally.
6. Add squash; cover and cook 15 minutes longer or until vegetables are tender and lightly browned, stirring occasionally.
7. Meanwhile, in 2-cup liquid measuring cup, stir milk, cornstarch, salt, pepper, and 4 tablespoons Parmesan until well-combined.
8. Add milk mixture to skillet; heat to boiling over medium-high heat.
9. Reduce heat to low; cook 2 minutes, stirring occasionally.
10. Bake polenta slices in baking dish 10 minutes or until heated through.
11. Spoon squash mixture over polenta slices; top with diced polenta and remaining 2 tablespoons Parmesan.
12. Bake 5 minutes or until heated through.
13. Sprinkle with basil before serving.
14. Serve with additional Parmesan if you like.
15. *Correction: In the print-version of this recipe (Polenta Bake with Butternut Squash, October 2000, Fall's Bounty, page 212) this ingredient was omitted.

polenta, butternut squash chunks, olive oil, onion, clove garlic, cornstarch, salt, ground black pepper, parmesan cheese, fresh basil

Taken from www.delish.com/recipefinder/polenta-bake-butternut-squash-2655 (may not work)