PUMPKIN POLENTA
Provided by Moira Hodgson
Categories side dish
Time 6h30m
Yield 24 two-inch pieces
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Put the pumpkin in water in a roasting pan on the lower rack of the oven. Bake until very well done and tender, about one hour. Remove and cool slightly. Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth. Keep warm.
- In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal. Stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, about 15 minutes. Add the pumpkin puree and butter. Adjust the salt and pepper.
- Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan. Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.
- Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds. Invert the pan to unload. Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.
- In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat. Carefully add the polenta and sear about two minutes on each side and drain on a paper towel. Serve at once.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gee Mary
[email protected]Overall, this pumpkin polenta was a delicious and easy-to-make dish. I would definitely recommend it to others.
Amelia Griffith
[email protected]This pumpkin polenta was a bit bland. I think it could have used more salt and pepper.
Robin Hall
[email protected]I'm not a big fan of polenta, but this recipe was a pleasant surprise. The pumpkin and spices gave it a really nice flavor. I would definitely make this again.
MD.Ebrahim Khan
[email protected]This pumpkin polenta was a great way to use up leftover pumpkin puree. It was easy to make and it turned out delicious. I served it with a simple tomato sauce and it was a perfect meal.
Hasan Morina
[email protected]I love this recipe! It's so easy to make and it's always a hit. I like to add a little bit of chopped bacon to the polenta before I serve it.
XX MINGLE TV
[email protected]This pumpkin polenta was a bit too sweet for my taste. I think I would have preferred it with less sugar.
Colm Haughton
[email protected]I made this recipe for Thanksgiving dinner and it was a huge success! The polenta was a nice change from the usual mashed potatoes, and the pumpkin flavor was a hit. I will definitely be making this again next year.
pawan ayer
[email protected]I've never had pumpkin polenta before, but this recipe was a great introduction. The polenta was creamy and flavorful, and the pumpkin added a nice touch of sweetness. I will definitely be making this again!
monica simson
[email protected]This pumpkin polenta was a disappointment. It was bland and mushy. I would not recommend this recipe.
Eric Chiefs
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser. I like to add a little bit of grated Parmesan cheese to the polenta before I serve it.
Faheem Swati
[email protected]This was a great recipe! I made it for a potluck and it was a big hit. Everyone loved the unique flavor of the pumpkin polenta.
BANGLADESH TOP 1
[email protected]I'm not a big fan of polenta, but this recipe changed my mind! The pumpkin and spices give it a really nice flavor. I'll definitely be making this again.
Alvia Tanjin
[email protected]This recipe was easy to follow and the polenta turned out perfectly. I served it with a simple tomato sauce and it was delicious!
Lasitha Madhuranga
[email protected]I made this for my family and they all loved it! Even my picky kids ate it up. It's a great way to use up leftover pumpkin puree.
simon cole
[email protected]This pumpkin polenta was a bit bland for my taste. I think it could have used more seasoning, or maybe some roasted vegetables or cheese.
Anthony LaCluyse
[email protected]I've made this recipe several times and it's always a hit! It's easy to make and the results are always delicious. The polenta is creamy and flavorful, and the pumpkin adds a nice touch of sweetness. I like to serve it with a dollop of sour cream and
KING J BRIDGE
[email protected]This pumpkin polenta was a delightful surprise! I was skeptical about the combination of pumpkin and polenta, but it turned out to be a perfect match. The pumpkin added a subtle sweetness and creaminess, while the polenta provided a hearty and satisf