Butternut and Goat Cheese Polenta

In a sauce pan, bring water to a rolling boil. Slowly add in polenta. Let simmer for about 10 minutes. The polenta will thicken up.

In a separate pan, add olive oil, onions, garlic, bacon, and bell pepper. Saute until bacon is cooked.

Drain the bacon fat from the mixture. Add into the polenta pan. Mix in butternut squash puree. Once combined, stir in goat cheese, garlic salt, salt, and pepper. Adjust spices to desired flavor. Add in some red chili flakes for a little kick!

Note: To make butternut squash puree, slice the squash in half lengthwise. Microwave for about 12 minutes. Let cool, then scoop out the insides into a blender. Pulse until pureed.