Creamy Pumpkin Polenta Recipes

CREAMY PUMPKIN POLENTA

Steps:

• In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.

CREAMY PUMPKIN GNOCCHI

Steps:

• In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.

CREAMY PUMPKIN POLENTA

Steps:

• Bring water or stock and salt to boil. Reduce heat to a simmer.
• Stir in pumpkin.
• SLOWLY pour in corn meal while continuously stirring.
• An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING.
• If mixture gets too thick and impossible to stir, add more boiling liquid.
• Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture.
• Continue cooking and stirring for about twenty minutes.
• If you don't cook the polenta long enough, you won't achieve the proper creamy consistency.
• Continue to add additional liquid as necessary.
• The proper consistency should be that of a thick Cream Of Wheat Cereal.
• Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot.
• Serve with pat of butter and enjoy!

CREAMY OVEN-BAKED POLENTA WITH PUMPKIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
• Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.
• Bake, uncovered, in the preheated oven for 40 minutes.
• Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.
• Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.
• Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.