Description
Creamy Pumpkin Polenta blends earthy pumpkin puree with cheesy cornmeal for a velvety fall side dish ready in 40 minutes.
Ingredients
Scale
- 4 cups water or broth
- 1 tsp kosher salt
- 1 cup yellow polenta
- 2 tbsp unsalted butter
- ½–¾ cup pumpkin puree
- ⅓ cup grated Pecorino Romano
- Pinch nutmeg
Instructions
1. Bring salted water to boil in heavy pot.
2. Whisk in polenta slowly to avoid lumps; simmer low 25-30 min, stirring often.
3. Stir in butter, then pumpkin, cheese, nutmeg. Adjust seasoning.
Notes
Medium-grind polenta yields best texture. Vegan: Use oil and nutritional yeast.
Reheat with milk splash. Freezes well in portions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg