Paraguayan Squash Polenta-Kivevé
14 servings, 1/2 cup each
- This comforting side dish has the texture of thick, creamy polenta. Corn is a mainstay in the Paraguayan diet and is even used in desserts. Because it has both sweet and savory ingredients, this is often served alongside meats or as a dessert. The word kivevé means “reddish” in the native Guarani language. The traditional pumpkin used in this dish is the deep-orange-colored andaí, hence the name. Butternut squash also works well, though any winter squash may be used. Any fresh white cheese may be substituted for the queso fresco, such as ricotta, cottage, or farmer’s cheese. High-calorie, high-protein recipes like this one were popular after the War of Paraguay (1864-1870), a time when food was scarce and creative cooks devised ways to enrich dishes.
NESTLÉ® CARNATION® Evaporated Milk 12 oz
- 2 pounds butternut squash or other winter squash, peeled, seeds removed and cut into 1-inch
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
- 1 cup yellow corn meal
- 3 to 4 ounces queso fresco, crumbed ricotta, cottage or farmer's cheese
Place squash in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 30 to 35 minutes or until tender; drain. Place back in saucepan. Mash with a potato masher. Stir in sugar and salt.
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.