Butternut Squash Polenta Two Ways | Lick My Spoon

Ingredients

• 2 teaspoons olive oil
• 1 pork tenderloin, about 1 pound, cut into 4 pieces
• Kosher salt and freshly ground pepper
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups low-sodium chicken broth
• 1/3 cup ketchup
• 1/3 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 small butternut squash (about 1 1/2 pounds)
• 2 tablespoons olive oil
• 2 cups polenta (or coarse cornmeal)
• 7 cups cold water
• 1/2 cup grated parmesan cheese
• 2 tablespoons butter