I love Autumn so I’m jumping right into pumpkin season already.
Technically, I think I might be a little late based on certain coffee chains. Pumpkin home decorations. Pumpkin food. Pumpkin spice lattes. Yes, yes, and yes. I started putting out my Autumn decorations on September 1st. My husband thinks I’m crazy for doing it, but these decorations make me happy. I’ve never tried making a savory pumpkin recipe so I wasn’t sure what to expect with this polenta.
I hate the smell of pumpkin pure but I put up with it because I adore making my pumpkin pie, pumpkin cheesecake, pumpkin muffins and some of the other favorite pumpkin goodies that I’ve shared here. But savory pumpkin? I’m not sure about that. Well, guess what?
All those years I poo-pooed it and I was missing out. This pumpkin polenta is amazing. It’s exactly what it sounds like, polenta with a hint of pumpkin flavoring. You can enjoy it with Italian meat sauce, roasted vegetables, or Greek meat sauce (which is what is pictured below).
Are there any pumpkin savory recipes that you’d recommend? Now I’m on a kick to try others and would love to hear your suggestions.
Pumpkin Polenta Recipe
(Makes about 6 servings)
Ingredients:
- 4 cups water
- 3/4 teaspoon salt
- 1 cup ground cornmeal
- 2 tablespoons butter
- 1/2 cup pumpkin puree
- 1/3 cup grated Parmesan cheese
- 1/8 teaspoon ground nutmeg
Directions:
- Add the water and salt into a pot and bring it to a bowl on the stove.
- Very slowly add the polenta and reduce the heat to a simmer. Whisk the mixture while pouring it into the water to help minimize lumps.
- Stir in the butter.
- Cook the polenta according to the directions on the box. All cornmeal is different so the timing can vary (usually depending on how finely ground it is).
- Once the polenta is done cooking, stir in the pumpkin puree, grated Parmesan cheese, and ground nutmeg.
- Add additional salt, to taste, if necessary.
Adapted from: Skinny Taste
