CREAMY PUMPKIN POLENTA
Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. -Debi George, Mansfield, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 191 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 453mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
PUMPKIN POLENTA WITH VEGETABLES
Quick-cooking polenta gets whisked with pumpkin puree, then topped with roasted Brussels sprouts and butternut squash for a healthy, satisfying meal.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
- Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
- Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.
SLOW COOKER PUMPKIN-PARMESAN POLENTA
This tangy polenta, inspired by the flavors of pumpkin ravioli, is as an easy side dish that can be made on the stovetop or in the slow cooker. For something a little lighter, omit the butter that cooks with the polenta and reduce the browned butter to 1/2 stick, or 4 tablespoons, or halve the recipe if you're not serving a crowd. At first, there will seem to be too much liquid, but the nice thing about cooking polenta in the slow cooker is the grain has time to hydrate, plumping and absorbing the water. When you whisk in the cream cheese at the very end, the texture should be glossy and creamy - loose enough to expand slowly when ladled onto a platter but not runny. If it's too liquidy for you, let it sit with the lid off for a few minutes and then whisk it more. If it's too thick, whisk in some boiling water.
Provided by Sarah DiGregorio
Categories grains and rice, side dish
Time 6h
Yield About 10 servings
Number Of Ingredients 10
Steps:
- In a 6- to 8-quart slow cooker, whisk together the polenta with 10 cups of water, then whisk in the pumpkin. Scatter in 4 tablespoons butter, cut into bits; the salt; a generous amount of pepper; the thyme sprig; 1 sprig of the sage; and 1/2 teaspoon nutmeg. Cook on low for 6 hours, whisking once or twice if possible. (This can hold very well on warm for several hours.)
- Break the cream cheese into pieces and drop them into the polenta; whisk to melt the cream cheese and combine. Remove and discard the herb sprigs. Stir in the remaining 1/2 teaspoon grated nutmeg, then stir in the grated Parmesan. Taste and add more salt if necessary.
- In a medium skillet, melt the remaining 8 tablespoons butter over medium-high heat. Pick the leaves from the remaining sage sprigs, and when the butter is melted, drop them in. Cook the butter and the sage, swirling the pan often, until the butter solids start to turn medium-brown and smell toasty, 3 to 5 minutes. (Don't walk away; butter goes from browned to burned in seconds.) Remove the pan from the heat immediately and swirl the browned butter-sage mixture into the polenta. Serve the polenta in a large platter or shallow bowl, topped with a bit more Parmesan and more nutmeg if desired.
- In a large pot, bring 10 cups of water to boil over high heat. Add the polenta in a steady steam while whisking constantly. Reduce the heat to low or medium-low. (You want the polenta-water mixture to be steaming hot, but not boiling.) Continue to whisk constantly for about 3 minutes, until the polenta and water have formed a smooth mixture. Whisk in the pumpkin, 4 tablespoons butter, the salt, a generous amount of pepper, the thyme sprig, 1 sage sprig and 1/2 teaspoon nutmeg. Once all the ingredients are combined, cover and cook for 40 minutes, whisking well every 10 minutes.
- Uncover the pot and cook for about 1 hour more, whisking every 10 minutes, until the polenta is smooth and tender, and the mixture has thickened and is creamy but not runny.
- Break the cream cheese into small pieces and drop them into the polenta; whisk to melt the cream cheese and combine. Remove and discard the herb sprigs. Stir in the remaining 1/2 teaspoon grated nutmeg and the grated Parmesan. Taste and add more salt if necessary.
- Melt the remaining 8 tablespoons of butter over medium-high heat in a medium skillet. Pick the leaves from the remaining sage sprigs and when the butter is melted, drop them in. Cook the butter and the sage, swirling the pan often, until the butter solids start to turn medium brown and smell toasty, 3 to 5 minutes. (Don't walk away; butter goes from browned to burned in seconds.) Remove the pan from the heat immediately and swirl the browned butter-sage mixture into the polenta. Serve the polenta in a large platter or shallow bowl, topped with a bit more Parmesan and more nutmeg if desired.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 10 grams, Carbohydrate 40 grams, Fat 32 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 19 grams, Sodium 558 milligrams, Sugar 4 grams, TransFat 1 gram
CREAMY OVEN-BAKED POLENTA WITH PUMPKIN
Easiest polenta ever! Bakes up creamy and delicious. You (ok, I) will never make polenta on the stovetop again.
Provided by Nancy
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 267.1 calories, Carbohydrate 29.2 g, Cholesterol 33.2 mg, Fat 11.2 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 6.8 g, Sodium 919.7 mg, Sugar 6.8 g
CREAMY PUMPKIN POLENTA
This rich polenta makes a unique side dish. Use it instead of the typical potatoes or rice at holiday meals. Can be made vegetarian by using vegetable stock!
Provided by Cynna
Categories Christmas
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 177.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 6, Sodium 683.4, Carbohydrate 29.5, Fiber 2.4, Sugar 3.7, Protein 7.5
More about "creamy pumpkin polenta recipes"
CREAMY PUMPKIN POLENTA - JAMIE GELLER
From jamiegeller.com
- In a large saucepan, simmer polenta, chicken broth or water, and evoo, stirring occasionally, over medium-low heat until polenta is creamy and not gritty, about 20 minutes.
- Stir in pumpkin puree and season to taste with salt and pepper. Keep warm in low oven or on blech.
- Garnish with any or all suggested garnishes to make the dish really POP! Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
CREAMY PUMPKIN POLENTA - SKINNYTASTE
From skinnytaste.com
5/5 (4)Total Time 30 minsCategory Side DishCalories 133 per serving
CREAMY PUMPKIN POLENTA & APPLE-FETA CRUMBLE
From thewimpyvegetarian.com
CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
PUMPKIN POLENTA WITH BALSAMIC ROASTED BEETS (VEGAN, …
From withfoodandlove.com
PUMPKIN SAGE POLENTA | KITCHEN CONFIDANTE
From kitchenconfidante.com
CREAMY GOAT CHEESE AND PUMPKIN POLENTA - THE ENDLESS …
From theendlessmeal.com
39 POLENTA RECIPES FOR CREAMY (OR CRISPY!) AND DELICIOUS COMFORT …
From epicurious.com
CREAMY POLENTA (CREAM CHEESE CREAMY!) - SIMPLY RECIPES
From simplyrecipes.com
CREAMY PUMPKIN POLENTA - WELL SEASONED STUDIO
From wellseasonedstudio.com
CREAMY PUMPKIN POLENTA | RECIPELION.COM
From recipelion.com
CREAMY PUMPKIN POLENTA - SKINNYTASTE - QUINOA RECIPE
From quinoarecipe.com
PUMPKIN POLENTA - PUREWOW
From purewow.com
PUMPKIN-SAGE POLENTA RECIPE | MYRECIPES
From myrecipes.com
20 BEST VEGAN POLENTA RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
EASY CREAMY POLENTA WITH PUMPKIN AND POACHED EGGS
From afoodcentriclife.com
PUMPKIN-GINGER POLENTA WITH STEWED FRUIT AND MASCARPONE …
From kingarthurbaking.com
CREAMY PUMPKIN POLENTA WITH ROASTED BEETROOT - ROMY LONDON
From romylondonuk.com
CREAMY PUMPKIN POLENTA – SKINNYTASTE - MOSTLY GARLIC
From mostlygarlic.com
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