Pumpkin and sage polenta is a creamy and comforting dish that pairs the earthy flavors of pumpkin with the aromatic notes of fresh sage. This delightful side dish or main course is perfect for fall, offering a warm and satisfying option that can be enjoyed on its own or served alongside roasted meats and vegetables.
Ingredients:
- 1 cup cornmeal or polenta
- 4 cups vegetable broth or water (find my broth recipes HERE and HERE)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup grated Parmesan cheese (optional)
- 2 tablespoons butter or olive oil
- 1 tablespoon fresh sage, chopped (or 1 teaspoon dried sage)
- Salt and pepper to taste
- Optional toppings: sautéed mushrooms, crispy sage leaves, or additional Parmesan cheese
Instructions:
1. In a saucepan, bring the vegetable broth or water to a boil.
2. Gradually whisk in the cornmeal or polenta, stirring continuously to prevent lumps.
3. Reduce the heat to low and cook the polenta for about 20-25 minutes, stirring frequently, until it thickens and pulls away from the sides of the pan.
4. Stir in the pumpkin puree, butter or olive oil, chopped sage, and grated Parmesan cheese (if using). Mix well until everything is combined and creamy.
5. Season with salt and pepper to taste.
6. Serve the pumpkin and sage polenta warm, topped with sautéed mushrooms, crispy sage leaves, or additional Parmesan cheese if desired. Enjoy this delicious and comforting dish!
Aprile's Kitchen 