There is no cream in this creamy pumpkin polenta. Instead, this polenta is made with pumpkin puree, pecorino romano, and a pinch of nutmeg.
creamy pumpkin polenta
I love creamy polenta and wanted to try the pumpkin version mixed with puree. Made with basic pantry ingredients, this super-simple recipe is perfect for a cozy and comforting side dish. Top with roasted vegetables and your favorite sauce, such as this Slow Cooker Beef Ragu or Slow Cooker Bolognese. Click here for more pumpkin recipes!
What is polenta made of?
Polenta is an Italian dish made from ground yellow cornmeal. Similar to grits, grits are usually made from white corn.
creamy polenta
- Polenta: Cook the cornmeal in salt water.
- butter: All you need is two tablespoons of unsalted butter.
- pumpkin: Use half a cup of canned or homemade pumpkin puree.
- cheese: You can replace Pecorino Romano with Parmesan cheese if you like.
- nutmeg: Just one pinch and the whole dish comes together.
How to make creamy pumpkin polenta from scratch
- Boil salt water in a large pot. Slowly add the polenta to the boiling water, whisking to avoid lumps.
- Boil and stir: Reduce heat and add butter. Whip the polenta until it starts to thicken. Cover the pan and cook the polenta for 25-30 minutes, stirring occasionally to prevent the polenta from sticking to the bottom.
- Flavor: Stir in cheese, pumpkin and nutmeg. Taste for salt and add more if necessary.
What should I serve with pumpkin polenta?
This fall polenta recipe is perfect for roasting meats and vegetables. It can also be topped with rich homemade ragout, braised meat or beef stew.
More pumpkin recipes you’ll love:
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creamy pumpkin polenta
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There is no cream in this creamy pumpkin polenta. Instead, this polenta is made with pumpkin puree, pecorino romano, and a pinch of nutmeg.
- Four cup water
- 1 tea spoon kosher salt
- 1 cup yellow polenta or medium ground cornmeal
- 2 tablespoon Unsalted butter
- 1/2 cup canned or homemade pumpkin puree
- 1/3 cup grated pecorino romano
- pinch of nutmeg
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In a heavy-bottomed 2- or 3-quart saucepan, bring salted water to a boil over high heat.
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Slowly add the polenta to the boiling water, whisking to avoid lumps.
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Reduce heat to very low and add butter.
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Continue whipping the polenta until it starts to thicken. Next, cover the pan and cook the polenta for 25-30 minutes, stirring occasionally with a wooden spoon to prevent the polenta from sticking to the bottom of the pan.
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Polenta should be soft and soft. If not, cook a few minutes longer.
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Add the pumpkin, pecorino cheese and nutmeg and mix into the polenta.
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Taste for salt if desired.
Serving: 2/3 cups, calorie: 133kcal, carbohydrate: 14g, protein: 3g, thick: 6g, saturated fat: 3g, cholesterol: 14mg, sodium: 275mg, fiber: 2g, sugar: 1g
keyword: Canned pumpkin recipe, autumn side dish, polenta
