Photo by Adobe Stock/Olepshkina
This pumpkin polenta goes well with grilled sausages, or steak and steamed vegetables.
Ingredients
- 1 pound fresh pumpkin, seeds and fibers removed, cut into big chunks
- 1 tbsp olive oil, plus more for brushing the pumpkin
- 1 tsp crumbled dried sage
- 2 tbsp minced shallots
- 4 cups chicken broth
- 1 cup dry polenta
- 1/2 tsp salt
- 1 tbsp butter
- 1/2 cup freshly grated Parmesan
Directions
- Heat the oven to 400 degrees Fahrenheit.
- Brush each pumpkin chunk with oil and place in a roasting pan. Bake for 45 minutes, or until the pumpkin can be easily pierced with a fork.
- When cool enough to handle, remove the skin and roughly mash enough to measure 2 cups, scraping up the brown parts. Store the rest in the refrigerator for up to a week, or freeze for up to 3 months.
- Return the mashed pumpkin to the roasting pan and add the sage and shallots.
- Drizzle with the 1 tablespoon oil and roast for another 10 to 15 minutes, until the shallots soften.
- Heat the chicken broth in a large saucepan over medium-high heat until it boils.
- Reduce the heat to low, and gradually add the polenta in a thin stream, stirring constantly.
- Add the salt and continue to cook over low heat, stirring occasionally, until the mixture thickens, about 20 minutes.
- Stir in the pumpkin mixture, and then stir in the butter and Parmesan.
- Cook and continue stirring for a few minutes, until just combined.
- Find more seasonal pumpkin recipes here: Pumpkin Recipes and Growing Tips.
- This recipe is excerpted from The Pumpkin Cookbook and used with permission from Storey Publishing.
