Pumpkin Polenta With Vegetables Recipes

CREAMY PUMPKIN POLENTA

Creamy Pumpkin Polenta image

Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. -Debi George, Mansfield, Texas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

5-1/3 cups water
1 teaspoon salt
1-1/3 cups yellow cornmeal
1/2 teaspoon ground nutmeg
3/4 cup canned pumpkin
1/2 cup cream cheese, cubed
Salted pumpkin seeds or pepitas, optional

Steps:

In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.

Nutrition Facts : Calories 191 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 453mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

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

Ingredients

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.

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