You can also make this with diced cooked turkey, adding it near the end. Serve with lime wedges for squeezing into each bowl. Click here to visit the new home of KitchenDaily!
Anna Thomas's 1970s book, The Vegetarian Epicure, is iconic; updated in the '90s and rechristened The New Vegetarian Epicure, it focuses on recipes for entertaining. One of her latest dishes is this crusty baked polenta, swirled with mashed butternut squash and smoked Gouda cheese.