Creamy Pumpkin Polenta

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There’s no cream on this Creamy Pumpkin Polenta. As an alternative, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg – and it’s pleasant.

Pumpkin Polenta
Creamy Pumpkin Polenta

I like creamy polenta and had needed to strive a pumpkin model by mixing some puree into it. I used to be planning on including cream or cream cheese, but it surely turned out so creamy with out it I left it out. This tremendous easy recipe, made with primary pantry elements, is the proper cozy consolation facet dish. Serve it topped with roasted veggies or your favourite sauce, like this Slow Cooker Beef Ragu or Slow Cooker Bolognese.

Pumpkin Polenta topeed with Beef Ragu

What’s polenta produced from?

Polenta is an Italian dish produced from floor yellow cornmeal. It’s much like grits, however grits are usually produced from white corn.

Creamy Polenta Elements:

  • Polenta: Prepare dinner the cornmeal in salted water.
  • Butter: All you want is 2 tablespoons of unsalted butter.
  • Pumpkin: Use a half cup of canned or homemade pumpkin puree.
  • Cheese: You possibly can swap Pecorino Romano for parmesan for those who desire.
  • Nutmeg: Only a pinch pulls this complete dish collectively.

Easy methods to Make Creamy Pumpkin Polenta from Scratch

  • Boil salted water in a big pot. Slowly add the polenta to the boiling water, whisking it whilst you add it to forestall any lumps from forming.
  • Simmer and Stir: Decrease the warmth and add the butter. Whisk the polenta till it begins to thicken. Cowl the pot and cook dinner the polenta for 25 to half-hour, sometimes stirring so the polenta doesn’t follow the underside.
  • Taste: Stir within the cheese, pumpkin, and nutmeg. Style for salt and add extra if wanted.

What ought to I serve with pumpkin polenta?

This fall polenta recipe is the proper facet for roasted meats and vegetables. You may also prime it with a rich homemade ragu, braised meat, or beef stew.

How To Make Pumpkin Polenta

Pumpkin Polenta with Ragu

Extra Pumpkin Recipes You’ll Love:

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Creamy Pumpkin Polenta

6

133 Cals
3 Protein
14 Carbs
6 Fat

Prep Time: 5 minutes

Prepare dinner Time: 25 minutes

Complete Time: 30 minutes

There’s no cream on this Creamy Pumpkin Polenta. As an alternative, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg.

  • 4 cups water
  • 1 teaspoon kosher salt
  • 1 cup yellow polenta or medium floor cornmeal
  • 2 tablespoons unsalted butter
  • 1/2 cup canned or selfmade pumpkin puree
  • 1/3 cup grated Pecorino Romano
  • pinch of nutmeg
  • Warmth salted water to a boil over excessive warmth in a heavy-bottomed 2 or 3 quart pot.

  • Slowly add the polenta into the boiling water, whisking whilst you add it to forestall any lumps from forming.

  • Decrease the warmth to a really low simmer and add the butter.

  • Proceed to whisk the polenta till it begins to thicken. Then cowl the pan and let the polenta cook dinner for 25 to half-hour, stirring sometimes with a picket spoon so the polenta does not follow the underside of the pot.

  • The polenta must be comfortable and tender when accomplished. If not, let it cook dinner a couple of minutes longer.

  • Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.

  • Style for salt as wanted.

Makes 4 cups

Serving: 2/3 cup, Energy: 133kcal, Carbohydrates: 14g, Protein: 3g, Fats: 6g, Saturated Fats: 3g, Ldl cholesterol: 14mg, Sodium: 275mg, Fiber: 2g, Sugar: 1g

Key phrases: canned pumpkin recipes, fall facet dish, polenta

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