Paraguayan Squash Polenta-Kivevé
15 mins. to Prepare
50 mins. Cooking Time
0 mins. Standing Time
65 mins. Total
Servings: 14 servings, 1/2 cup each
MEANWHILE, HEAT vegetable oil in medium skillet over medium-high heat. Add onion, stirring occasionally, for 4 to 5 minutes or until onion is soft and golden.
STIR onions into squash mixture. Add evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium-low. Gradually stir in corn meal. Continue cooking for 5 minutes or until thickened. Cover saucepan; cook, stirring occasionally, for an additional 5 minutes. Remove from heat. Stir in cheese until blended. Serve immediately.
Amount Per Serving
Servings: 14 servings, 1/2 cup <i>each</i>
|Calories from Fat||40|
|Total Fat 4.5g||7%|
|Saturated Fat 2g||10%|
|Dietary Fiber 2g||8%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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I adjusted the recipe slightly, for example, it only took 17-20 minutes to cook the squash tender. Also, I combined the formerly-discarded squash cooking liquid with the corn meal for 5 minutes, to begin the softening process; simmering the meal then took only 5-7 minutes. I'm going to try this again, using Libby's canned pumpkin; I bet it will be superb! The recipe is a keeper.