Cheesey Pesto Grits

I really had to do my research to find this recipe....It's a new take on an old favorite..Grits.....

INGREDIENTS:

• 1/2 (2 lb) butternut squash, peeled, seeded, and diced
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1/2 teaspoon dried sage
• 3 cups water
• 1 cup cornmeal or instant polenta
• 1/2 cup toasted pine nuts
• 3 tablespoons butter
• 2 tablespoons store-bought pesto
• 1/2 cup grated Parmesan cheese
• salt and black pepper
• steamed baby broccoli, to serve

DIRECTIONS:

• Place the squash in a roasting pan and sprinkle with 1 tablespoon of the oil. Place in a preheated oven, at 400°F, for 20–22 minutes, until tender.
• 2Meanwhile, heat the remaining oil in a skillet, add the onion and sage, and season with salt and black pepper, then cook over low heat for 16–18 minutes, stirring occasionally, until soft and golden.
• 3In a separate saucepan, bring the water to a boil, then add the cornmeal or polenta in a steady stream, whisking continuously. Simmer over low heat for 10–12 minutes, until bubbling and cooked.
• 4Remove the squash from the oven, add the pine nuts, and coarsely mash with a fork. Stir the butter, pesto, cheese, onions, and squash into the grits, then serve with broccoli.

What do you think of that? Huh? I'm going to do something here I've never done before...If any of you are reading this and try it...Please write me back and tell me how it was...


 Enjoy! Eat and Drink Well My Friends!