BUTTERNUT SQUASH POLENTA WITH
GREENS AND TURKEY SAUSAGE
Source: Williams Sonoma Casual Occasions

1 butternut squash (about 2 1/2 lbs)
1/4 cup milk
1/4 cup unsalted butter, softened
1 tsp freshly grated nutmeg plus little extra
pinch of ground cinnamon (optional)
salt and pepper
1 1/2 cups medium grind polenta or yellow cornmeal
5 cups water
2/3 cup fresh grated parmesan cheese
2 tbsp chopped fresh sage
2 tbsp olive oil
1 yellow onion, diced
2 lb Swiss chard, kale or dandelion greens, or a mixture, washed and cut into strips
a few drops of balsamic vinegar or water
1 cup finely shredded Fontina cheese

Preheat oven to 400 degrees F.

Place the squash in a baking pan and puncture with a knife in a few places. Bake until soft to the touch, about 1 hour. Remove from oven and, when cool enough to handle, cut in half and scoop out the seeds and discard.

Peel the squash and then mash the pulp in a bowl with a potato masher or fork, or pass it through a ricer into a bowl. Beat in the milk and butter until smooth. Season with nutmeg, cinnamon, salt and pepper to taste. Set aside.

Butter or line with parchment a 16 x 12 x 1 baking pan or large sided baking sheet.

In a large sauce pan, combine the polenta and water. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer uncovered, stirring often, until thickened and the polenta no longer tastes grainy. If the polenta is not yet cooked but it quite dry, add a little water.

When the polenta is ready, whisk in the squash mixture, Parmesan and sage until well mixed. Season to taste with salt, pepper and additional nutmeg if necessary. Pour into prepared baking pan and refrigerate. When it has firmed up, cover well with plastic wrap and return to the refrigerator until very firm and well chilled.

In a large saute pan or frying pan over medium heat, warm the olive oil. Add the onion and saute until golden, about 15 minutes. Add the greens and sprinkle with the balsamic vinegar or water. Cook, stirring occasionally, until wilted and tender, about 8 minutes. Drain well and chop coarsely. Season to taste with salt and pepper.

Preheat oven to 400 degrees F. Butter six 4 to 6-inch individual ramekins or one 11x18-inch oval gratin dish.

Using a knife or biscuit cutter, cut the polenta into desired shapes such as triangles, rectangles, rounds, squares or strips. Using a spatula, remove from baking
pan.

Layer half of the greens in the ramekins or gratin dish. Top with polenta cutouts. (Reserve any leftover cutouts for another use.) Layer with the remaining greens and top with Fontina.

Bake until heated through and the cheese is melted, about 20 minutes. Serve immediately.

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TURKEY SAUSAGE

2 lb ground turkey
2 tsp salt
2 tsp pepper
2 tsp chopped fresh sage or 1/2 tsp dried
2 tsp chopped fresh thyme or 1/2 tsp dried
1/2 tsp ginger
1/2 tsp nutmeg, allspice or mace
1/4 cup Calvados or orange flavored liqueur (optional)
2 tsp finely grated orange zest (optional)
olive oil for frying

In a large bowl, combine the turkey, salt, pepper, sage, thyme, ginger and the nutmeg, allspice or mace, the Calvados or other orange flavored liqueur, if using and the orange zest, if using. Mix together well. Scoop out a small nugget of the mixture, fry in a little olive oil, taste and adjust seasonings.

Form the mixture into 6-8 patties, each about 1/2-inch thick.

In a large frying pan, over high heat, warm a thin film of olive oil. Fry the patties, turning once, until golden and cooked through, about 4 minutes on each side. Serve immediately.