Description
This Creamy Pumpkin Polenta is a comforting, creamy dish made by slowly cooking yellow polenta with butter, pumpkin puree, Pecorino Romano cheese, and a hint of nutmeg. It’s a perfect autumnal side dish, offering a rich and savory flavor with a smooth, tender texture.
Ingredients
Scale
Polenta Base
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup yellow polenta or medium ground cornmeal
- 2 tablespoons unsalted butter
Flavorings
- 1/2 cup canned or homemade pumpkin puree
- 1/3 cup grated Pecorino Romano cheese
- Pinch of nutmeg
Instructions
- Bring water to a boil: Heat salted water to a rolling boil over high heat in a heavy-bottomed 2 or 3 quart pot to ensure even cooking and prevent burning.
- Add polenta gradually: Slowly whisk in the polenta while the water is boiling to avoid lumps forming, ensuring a smooth texture.
- Simmer and add butter: Lower the heat to a very low simmer, add the butter, and continue to whisk until the polenta thickens, promoting creaminess and preventing sticking.
- Cook polenta covered: Cover the pot and let the polenta cook gently for 25 to 30 minutes, stirring occasionally with a wooden spoon to prevent it from sticking to the bottom and to ensure even cooking.
- Check for tenderness: Test the polenta for softness; if it’s not tender enough, cook a few minutes longer until fully softened.
- Incorporate pumpkin and cheese: Stir in the pumpkin puree, grated Pecorino Romano, and a pinch of nutmeg to infuse flavor and creaminess throughout the dish.
- Season to taste: Finally, taste and adjust salt as needed for perfect seasoning before serving.
Notes
- Makes approximately 4 cups of creamy polenta, suitable for 6 servings.
- Use medium ground cornmeal or yellow polenta for best texture.
- Stir occasionally during cooking to prevent sticking and ensure creamy texture.
- Can be served as a side dish or a comforting vegetarian main course.
- If polenta thickens too much after resting, stir in a little hot water or broth before serving.
Nutrition
- Serving Size: 2/3 cup
- Calories: 133 kcal
- Sugar: 1 g
- Sodium: 275 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 14 mg
