Description
This Creamy Pumpkin Polenta is a comforting and flavorful dish made by cooking yellow polenta in salted water, then enriched with butter, pumpkin puree, Pecorino Romano cheese, and a hint of nutmeg. Perfect for a cozy fall meal, it delivers a smooth texture with a subtle sweetness and savory finish.
Ingredients
Scale
Polenta Base
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup yellow polenta or medium ground cornmeal
- 2 tablespoons unsalted butter
Add-ins
- 1/2 cup canned or homemade pumpkin puree
- 1/3 cup grated Pecorino Romano
- Pinch of nutmeg
Instructions
- Boil water: In a heavy-bottomed 2 or 3 quart pot, bring 4 cups of salted water to a rolling boil over high heat.
- Add polenta: Slowly whisk in 1 cup of yellow polenta or medium ground cornmeal carefully to avoid lumps forming in the boiling water.
- Simmer and add butter: Reduce heat to a very low simmer and stir in 2 tablespoons of unsalted butter, continuing to whisk until the mixture begins to thicken.
- Cook polenta: Cover the pot and let the polenta cook gently for 25 to 30 minutes, stirring occasionally with a wooden spoon to prevent sticking and ensure even cooking.
- Check texture: The polenta should be soft and tender. If it isn’t ready, continue cooking a few minutes longer until smooth.
- Finish with pumpkin and cheese: Stir in 1/2 cup pumpkin puree, 1/3 cup grated Pecorino Romano, and a pinch of nutmeg until fully incorporated.
- Adjust seasoning: Taste the polenta and add more salt if necessary before serving.
Notes
- Makes about 4 cups of cooked polenta
- Serve warm as a side dish or creamy base for toppings
- Use fresh or canned pumpkin puree depending on availability
- Stir regularly during cooking to prevent lumps and sticking
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
