Description
Creamy Pumpkin Polenta is a comforting and velvety dish combining the smooth texture of traditional yellow polenta with the rich, subtle sweetness of pumpkin puree. Enhanced by tangy Pecorino Romano cheese and a hint of nutmeg, this easy-to-make recipe is perfect as a hearty side or a light main dish during the fall and winter seasons.
Ingredients
Scale
Polenta Base
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup yellow polenta or medium ground cornmeal
- 2 tablespoons unsalted butter
Flavoring
- 1/2 cup canned or homemade pumpkin puree
- 1/3 cup grated Pecorino Romano
- pinch of nutmeg
Instructions
- Boil the water: Heat salted water to a rolling boil over high heat in a heavy-bottomed 2 or 3 quart pot to prepare the cooking liquid for the polenta.
- Add polenta gradually: Slowly sprinkle the polenta into the boiling water while whisking continuously to prevent lumps from forming and ensure smooth texture.
- Simmer with butter: Reduce the heat to a very low simmer and stir in the unsalted butter. Continue whisking until the mixture begins to thicken.
- Cook covered: Cover the pot and let the polenta cook for 25 to 30 minutes, stirring occasionally with a wooden spoon to prevent sticking and promote even cooking.
- Check for tenderness: The polenta should be soft and tender at this point; if not, cook for a few more minutes until desired consistency is reached.
- Incorporate flavorings: Stir in the pumpkin puree, grated Pecorino Romano, and a pinch of nutmeg evenly into the polenta.
- Season to taste: Taste the polenta and adjust salt as needed, then serve warm for the best flavor and texture.
Notes
- Makes approximately 4 cups of creamy pumpkin polenta.
- Serve as a comforting side dish or a light main course.
- For a richer flavor, consider substituting some water with milk or cream.
- Polenta thickens as it cools; reheat gently adding a splash of liquid if needed.
Nutrition
- Serving Size: 2/3 cup
- Calories: 133 kcal
- Sugar: 1 g
- Sodium: 275 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 14 mg
