Cheesy Baked Butternut Squash Polenta
Ingredients
- 1 Tbsp. kosher salt, plus more
- 1 cup coarse polenta (about 5 oz.)
- 1 medium butternut squash (about 2 lb.), peeled, seeds removed, cut into 1" pieces
- 2 cups whole milk
- ¼ tsp. freshly grated nutmeg
- 1½ oz. Parmesan, finely grated (about ½ cup)
- ¼ cup (½ stick) unsalted butter, cut into pieces, plus more for pan
- 3 Tbsp. extra-virgin olive oil
- ¾ cup sage leaves
- ½ lb. Fontina cheese, cut into ½" pieces
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