Pumpkin And Sage Polenta Recipes

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PUMPKIN POLENTA WITH VEGETABLES



Pumpkin Polenta with Vegetables image

Quick-cooking polenta gets whisked with pumpkin puree, then topped with roasted Brussels sprouts and butternut squash for a healthy, satisfying meal.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
1 pound cubed peeled butternut squash (about 3 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups milk
1 cup quick-cooking polenta
1 15-ounce can pure pumpkin puree
3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

Steps:

  • Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
  • Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
  • Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.

PUMPKIN-SAGE POLENTA



Pumpkin-Sage Polenta image

From Cooking Light. Per 3/4 c. serving: 197 calories, 4.7 g fat, 10.1 g protein, 28.7 g carb, 3.2 g fiber, 14 mg cholesterol.

Provided by ratherbeswimmin

Categories     Grains

Time 21m

Yield 8 serving(s)

Number Of Ingredients 9

2 1/2 cups 1% low-fat milk
2 cups water
3/4 cup canned pumpkin
1 1/4 teaspoons salt
1 1/4 cups dry instant polenta
3/4 cup grated fresh parmesan cheese
2 tablespoons low-fat cream cheese, softened
1 tablespoon chopped fresh sage
1/4 cup shaved fresh parmesan cheese

Steps:

  • In a large saucepan, bring the milk and water to a boil over medium heat.
  • Add in pumpkin and salt; stir using a whisk.
  • Lower heat to low and gradually whisk in polenta.
  • Cook polenta 1 minute or until thick.
  • Remove from heat.
  • Add 3/4 cup grated parmesan cheese, cream cheese, and sage; stir until cheeses melt.
  • Top with shaved parmesan--serve immediately.

Nutrition Facts : Calories 103.7, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.5, Sodium 658.7, Carbohydrate 6.4, Fiber 0.8, Sugar 4.8, Protein 8

SLOW COOKER PUMPKIN-PARMESAN POLENTA



Slow Cooker Pumpkin-Parmesan Polenta image

This tangy polenta, inspired by the flavors of pumpkin ravioli, is as an easy side dish that can be made on the stovetop or in the slow cooker. For something a little lighter, omit the butter that cooks with the polenta and reduce the browned butter to 1/2 stick, or 4 tablespoons, or halve the recipe if you're not serving a crowd. At first, there will seem to be too much liquid, but the nice thing about cooking polenta in the slow cooker is the grain has time to hydrate, plumping and absorbing the water. When you whisk in the cream cheese at the very end, the texture should be glossy and creamy - loose enough to expand slowly when ladled onto a platter but not runny. If it's too liquidy for you, let it sit with the lid off for a few minutes and then whisk it more. If it's too thick, whisk in some boiling water.

Provided by Sarah DiGregorio

Categories     grains and rice, side dish

Time 6h

Yield About 10 servings

Number Of Ingredients 10

2 cups/12 ounces traditional or stone-ground polenta (not instant or quick-cooking)
2 (15-ounce) cans pumpkin purée
12 tablespoons unsalted butter (1 1/2 sticks)
1 1/2 tablespoons kosher salt, plus more for seasoning
Black pepper
1 thyme sprig
1 bunch fresh sage (5 to 8 sprigs)
1 teaspoon freshly grated nutmeg, plus more for topping
8 ounces cream cheese, at room temperature
10 ounces grated Parmesan (about 3 cups), plus more for serving

Steps:

  • In a 6- to 8-quart slow cooker, whisk together the polenta with 10 cups of water, then whisk in the pumpkin. Scatter in 4 tablespoons butter, cut into bits; the salt; a generous amount of pepper; the thyme sprig; 1 sprig of the sage; and 1/2 teaspoon nutmeg. Cook on low for 6 hours, whisking once or twice if possible. (This can hold very well on warm for several hours.)
  • Break the cream cheese into pieces and drop them into the polenta; whisk to melt the cream cheese and combine. Remove and discard the herb sprigs. Stir in the remaining 1/2 teaspoon grated nutmeg, then stir in the grated Parmesan. Taste and add more salt if necessary.
  • In a medium skillet, melt the remaining 8 tablespoons butter over medium-high heat. Pick the leaves from the remaining sage sprigs, and when the butter is melted, drop them in. Cook the butter and the sage, swirling the pan often, until the butter solids start to turn medium-brown and smell toasty, 3 to 5 minutes. (Don't walk away; butter goes from browned to burned in seconds.) Remove the pan from the heat immediately and swirl the browned butter-sage mixture into the polenta. Serve the polenta in a large platter or shallow bowl, topped with a bit more Parmesan and more nutmeg if desired.
  • In a large pot, bring 10 cups of water to boil over high heat. Add the polenta in a steady steam while whisking constantly. Reduce the heat to low or medium-low. (You want the polenta-water mixture to be steaming hot, but not boiling.) Continue to whisk constantly for about 3 minutes, until the polenta and water have formed a smooth mixture. Whisk in the pumpkin, 4 tablespoons butter, the salt, a generous amount of pepper, the thyme sprig, 1 sage sprig and 1/2 teaspoon nutmeg. Once all the ingredients are combined, cover and cook for 40 minutes, whisking well every 10 minutes.
  • Uncover the pot and cook for about 1 hour more, whisking every 10 minutes, until the polenta is smooth and tender, and the mixture has thickened and is creamy but not runny.
  • Break the cream cheese into small pieces and drop them into the polenta; whisk to melt the cream cheese and combine. Remove and discard the herb sprigs. Stir in the remaining 1/2 teaspoon grated nutmeg and the grated Parmesan. Taste and add more salt if necessary.
  • Melt the remaining 8 tablespoons of butter over medium-high heat in a medium skillet. Pick the leaves from the remaining sage sprigs and when the butter is melted, drop them in. Cook the butter and the sage, swirling the pan often, until the butter solids start to turn medium brown and smell toasty, 3 to 5 minutes. (Don't walk away; butter goes from browned to burned in seconds.) Remove the pan from the heat immediately and swirl the browned butter-sage mixture into the polenta. Serve the polenta in a large platter or shallow bowl, topped with a bit more Parmesan and more nutmeg if desired.

Nutrition Facts : @context http, Calories 506, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 32 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 19 grams, Sodium 558 milligrams, Sugar 4 grams, TransFat 1 gram

SAGE AND BALSAMIC PORK CHOPS WITH CREAMY PUMPKIN POLENTA



Sage and Balsamic Pork Chops with Creamy Pumpkin Polenta image

Serve with steamed broccoli or cauliflower.

Yield 4 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons balsamic vinegar (enough to just coat the pork chops; eyeball it)
5 fresh sage leaves, chopped
1/4 cup fresh flat-leaf parsley leaves (a handful), chopped
1 large garlic clove, chopped
Salt and freshly ground black pepper
4 1 1/2-inch-thick boneless center-cut pork chops
2 1/2 cups chicken stock or broth
1 cup milk
1 cup canned pumpkin puree
Freshly grated or ground nutmeg, about 1/8 teaspoon
3/4 cup quick-cooking polenta (found in Italian foods or specialty foods aisles)
1/2 cup grated Parmigiano-Reggiano (a few handfuls), plus some for garnish
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 375°F.
  • Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining 1 tablespoon of EVOO, salt, and pepper. Coat the pork chops and then place them in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side. Transfer the skillet to the oven to finish off, about 8 minutes, or until the meat is firm to the touch but not tough.
  • While the chops are cooking, in a sauce pot combine the chicken stock, milk, and pumpkin and season with the nutmeg, salt, and pepper. Place over high heat and bring up to a simmer. Whisk in the polenta and stir until it begins to mass together. Add the grated cheese and butter, stirring to combine. Keep in mind that polenta is very forgiving. If it becomes too thick, not smooth and creamy, you can always add more warm chicken stock or milk.
  • Serve the polenta alongside the sage and balsamic pork chops with steamed vegetables. Garnish the polenta with a little extra grated or shaved cheese.

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