Pumpkin Polenta Recipes

PUMPKIN POLENTA WITH VEGETABLES

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 POLENTA WITH CHORIZO AND BLACK BEANS

Steps:

• Heat a medium nonstick skillet over med-high heat; add in olive oil and chorizo; cook for a minute or two, then add in the onions; cook 3-4 minutes.
• Add in the black beans and red peppers; heat through for another minute or two.
• In a big saucepan, bring the chicken stock and butter to a boil; stir in the pumpkin.
• Add the polenta and stir until it masses (about 2 minutes).
• Remove pan from heat; add in thyme, salt, pepper, and cheese; stir to combine and adjust seasoning to taste.
• Pour or spoon the polenta onto plates; top with chorizo and beans; garnish with parsley.

CREAMY PUMPKIN POLENTA

Steps:

• Bring water or stock and salt to boil. Reduce heat to a simmer.
• Stir in pumpkin.
• SLOWLY pour in corn meal while continuously stirring.
• An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING.
• If mixture gets too thick and impossible to stir, add more boiling liquid.
• Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture.
• Continue cooking and stirring for about twenty minutes.
• If you don't cook the polenta long enough, you won't achieve the proper creamy consistency.
• Continue to add additional liquid as necessary.
• The proper consistency should be that of a thick Cream Of Wheat Cereal.
• Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot.
• Serve with pat of butter and enjoy!

PUMPKIN-SAGE POLENTA

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.