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.
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
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
PUMPKIN AND SAGE POLENTA
Steps:
- 1. In a large pot over medium-high heat, bring the stock, salt, pepper, nutmeg and sage to a boil. Add the polenta in a slow, gentle stream, whisking constantly. Reduce the heat to a very gentle simmer and continue whisking until polenta begins to thicken, about 5 minutes. 2. Using a wooden spoon, cook and stir the polenta from time to time until it is soft and creamy, about 20 minutes. If the polenta becomes too stiff, add a small amount of water. Add the pumpkin puree, cheese, and butter and stir to blend and melt the cheese and butter. Taste and adjust the seasonings as needed with salt and pepper. Serve immediately.
PUMPKIN-SAGE POLENTA
From Cooking Light. Per 3/4 c. serving: 197 calories, 4.7 g fat, 10.1 g protein, 28.7 g carb, 3.2 g fiber, 14 mg cholesterol.
Provided by ratherbeswimmin
Categories Grains
Time 21m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the milk and water to a boil over medium heat.
- Add in pumpkin and salt; stir using a whisk.
- Lower heat to low and gradually whisk in polenta.
- Cook polenta 1 minute or until thick.
- Remove from heat.
- Add 3/4 cup grated parmesan cheese, cream cheese, and sage; stir until cheeses melt.
- Top with shaved parmesan--serve immediately.
Nutrition Facts : Calories 103.7, Fat 5.2, SaturatedFat 3.2, Cholesterol 17.5, Sodium 658.7, Carbohydrate 6.4, Fiber 0.8, Sugar 4.8, Protein 8
SAGE AND BALSAMIC PORK CHOPS WITH CREAMY PUMPKIN POLENTA
Serve with steamed broccoli or cauliflower.
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F.
- Preheat a large, oven-proof skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). In a shallow dish, combine the balsamic, sage, parsley, garlic, the remaining 1 tablespoon of EVOO, salt, and pepper. Coat the pork chops and then place them in the skillet and sear the meat on both sides to caramelize, about 2 minutes on each side. Transfer the skillet to the oven to finish off, about 8 minutes, or until the meat is firm to the touch but not tough.
- While the chops are cooking, in a sauce pot combine the chicken stock, milk, and pumpkin and season with the nutmeg, salt, and pepper. Place over high heat and bring up to a simmer. Whisk in the polenta and stir until it begins to mass together. Add the grated cheese and butter, stirring to combine. Keep in mind that polenta is very forgiving. If it becomes too thick, not smooth and creamy, you can always add more warm chicken stock or milk.
- Serve the polenta alongside the sage and balsamic pork chops with steamed vegetables. Garnish the polenta with a little extra grated or shaved cheese.
More about "pumpkin and sage polenta recipes"
PUMPKIN SAGE POLENTA - HOT ROD'S RECIPES
From hotrodsrecipes.com
Estimated Reading Time 3 mins
- In a medium saucepan, whisk together the water, polenta and salt. Bring to a boil whisking periodically.
- Lower the heat and let the polenta simmer, stirring constantly. Add the pumpkin puree and fresh sage, and continue stirring for about 15 minutes.
PUMPKIN-SAGE POLENTA RECIPE | MYRECIPES
From myrecipes.com
4.6/5 (9)Calories 197 per servingServings 8
CREAMY GOAT CHEESE AND PUMPKIN POLENTA - THE ENDLESS MEAL®
From theendlessmeal.com
EARLY MORNING HARVEST – PUMPKIN SAGE POLENTA RECIPE
From earlymorningharvest.com
CREAMY PUMPKIN POLENTA WITH BUTTER SAGE - RANA'S RECIPE
From ranasrecipe.com
BEST PUMPKIN RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
PUMPKIN SAGE POLENTA BY KITCHCONFIDANTE | QUICK & EASY RECIPE
From thefeedfeed.com
PUMPKIN SAGE POLENTA - NEW ENGLAND
From newengland.com
PUMPKIN SAGE POLENTA RECIPE -- YANKEE MAGAZINE - NEW ENGLAND …
From newengland.com
PUMPKIN POLENTA WITH SAGE - CASUAL FOODIST
From casualfoodist.com
CREAMY PUMPKIN POLENTA - SKINNYTASTE
From skinnytaste.com
GINGER SAGE SHRIMP AND POLENTA RECIPE WITH BROWN BUTTER PUMPKIN
From recipehippie.com
RECIPE: PUMPKIN SAGE POLENTA WITH ROASTED VEGETABLES
From blog.thenibble.com
PUMPKIN-SAGE POLENTA RECIPE | NOVOCARE® DIABETES EDUCATION
From diabeteseducation.novocare.com
RECIPE: PUMPKIN AND SAGE POLENTA | MY SOUTHERN HEALTH
From mysouthernhealth.com
PUMPKIN POLENTA WITH BALSAMIC ROASTED BEETS (VEGAN, GLUTEN-FREE)
From withfoodandlove.com
PUMPKIN SAGE POLENTA WITH ROASTED VEGETABLES - DELALLO
From delallo.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