Apple Cider Braised Delicata Squash over Creamy Polenta

Typically, I don't go for squash preparations that up the vegetable's natural sweetness. This might be a result of the first time I ate acorn squash. Roasted with brown sugar, I'm sure it was delicious. But at age 10, I was horrified. I sat at that dinner table for (what I remember as) hours, choking down the squash with gulps of water. It may not have been until college that I ate squash again? Now I love it, but, like I said, I don't typically prepare it sweetly. This dish is lovely, though, because the salty polenta balances out the intense sweetness of the cidered squash.

3 pounds delicata squash
3 tablespoons butter
3 tablespoons rosemary, finely chopped
3 cloves garlic, chopped
3 cups unfiltered apple or pear cider
salt + pepper
1 teaspoon balsamic vinegar

Peel squash, halve lengthwise, and remove seeds with spoon. Then slice the flesh into half-moons 1/2-inch thick.

Melt butter in a 12-inch skillet over low heat until foamy. Add rosemary and garlic, and cook, stirring, over medium heat for about 2 minutes. Add squash, cider, and 1 tsp. salt. If squash is not covered by cider, add water to cover.

Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30 to 40 minutes. Sprinkle with vinegar, and season with salt and pepper.

About 15 or 20 minutes before you expect the squash to be done, begin preparing the polenta.

1 cup milk
salt
1 cup coarse cornmeal
freshly ground black pepper, to taste
1 tablespoon butter
1/4 cup or more freshly grated Parmesan, optional

Bring milk to a boil with 2 cups water in a medium saucepan and add a large pinch of salt. Turn the heat down to a simmer. Add cornmeal in a steady stream, whisking all the while. When it has all been added, let mixture return to a boil, then turn heat to low. Polenta should be just barely simmering.

Cook, stirring occasionally and being sure to scrape sides and bottom of pan, for 15 to 20 minutes, until mixture is creamy and cornmeal tastes cooked. If mixture becomes too thick, whisk in some water, about 1/2 cup at a time.

Taste and season polenta as necessary with salt and pepper. Take pan off stove, stir in the butter or oil and the cheese if you are using it.

Serve the braised squash over the polenta with a little more grated cheese on top, if you wish.

(adapted from here and here)