Creamy Polenta with Butternut Squash from Rachael Ray

Serves 4 (or 6-8 as a side)

INGREDIENTS:

2 cups chicken or vegetable stock

1 cup whole or reduced fat milk

1 cup quick-cooking polenta

1 box frozen butternut squash, defrosted

2 teaspoons honey (eyeball it)

A dash of freshly grated nutmeg

4-5 sprigs thyme, leaves removed and chopped

1/4-1/2 cup grated Parmigiano Reggiano cheese (about 1-2 handfuls)

Salt and freshly ground black pepper

DIRECTIONS:

Heat a medium size saucepot over medium-high heat with the stock and milk. Bring the liquids to a simmer and stir in the polenta, whisking constantly so it doesn't clump.

Add the butternut squash to the polenta and cook, stirring frequently, until the polenta has thickened, about 1 minute.

Remove from the heat and stir in the honey, nutmeg, thyme and cheese. Season with salt and freshly ground black pepper and serve immediately.