Pumpkin Polenta Recipes

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CREAMY PUMPKIN POLENTA



Creamy Pumpkin Polenta image

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

5 cups chicken stock (have an additional couple of cups of boiling liquid handy) or 5 cups vegetable stock (have an additional couple of cups of boiling liquid handy)
1 teaspoon salt
1 1/3 cups cornmeal
3/4 cup cooked pumpkin (or canned)
1/2 cup neufchatel cheese (cut into small pieces)
1/2 teaspoon nutmeg

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

CREAMY PUMPKIN POLENTA



Creamy Pumpkin Polenta image

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

5-1/3 cups water
1 teaspoon salt
1-1/3 cups yellow cornmeal
1/2 teaspoon ground nutmeg
3/4 cup canned pumpkin
1/2 cup cream cheese, cubed
Salted pumpkin seeds or pepitas, optional

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



Pumpkin Polenta image

Provided by Moira Hodgson

Categories     side dish

Time 6h30m

Yield 24 two-inch pieces

Number Of Ingredients 9

3 pounds pumpkin Cut into chunks and seeded
1 cup water
2 1/2 cups milk
3 cups chicken stock
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
3 1/2 cups yellow cornmeal
1/4 pound unsalted butter, plus more for sauteeing

Steps:

  • Preheat the oven to 400 degrees. Put the pumpkin in water in a roasting pan on the lower rack of the oven. Bake until very well done and tender, about one hour. Remove and cool slightly. Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth. Keep warm.
  • In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal. Stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, about 15 minutes. Add the pumpkin puree and butter. Adjust the salt and pepper.
  • Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan. Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.
  • Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds. Invert the pan to unload. Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.
  • In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat. Carefully add the polenta and sear about two minutes on each side and drain on a paper towel. Serve at once.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams

PUMPKIN POLENTA WITH VEGETABLES



Pumpkin Polenta with Vegetables image

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

1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
1 pound cubed peeled butternut squash (about 3 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups milk
1 cup quick-cooking polenta
1 15-ounce can pure pumpkin puree
3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

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 OVEN-BAKED POLENTA WITH PUMPKIN



Creamy Oven-Baked Polenta with Pumpkin image

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

cooking spray
2 cups water
2 cups milk
1 cup stone-ground cornmeal
1 ½ teaspoons salt
1 (14 ounce) can pumpkin puree
1 cup shredded Jarlsberg cheese
½ cup grated Parmigiano-Reggiano cheese, divided
¼ cup sour cream
½ teaspoon ground nutmeg
⅛ teaspoon coarsely ground black pepper
salt to taste

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

EASY OVEN-BAKED PUMPKIN POLENTA



Easy Oven-Baked Pumpkin Polenta image

Make and share this Easy Oven-Baked Pumpkin Polenta recipe from Food.com.

Provided by Pinay0618

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

cooking spray
4 cups water
1 1/2 teaspoons salt
1 cup stone-ground cornmeal (not instant polenta)
1 1/2 cups cooked pumpkin, coarsely mashed
1/4 cup sour cream or 1/4 cup heavy cream
1/8 teaspoon fresh coarse ground black pepper
1/2 teaspoon ground nutmeg
1 cup shredded gruyere or 1 cup jarlsberg cheese
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • Preheat oven to 350°F Generously coat a 3-quart baking dish with cooking spray.
  • Combine water, salt and cornmeal in dish, mixing well (the mixture will separate). Bake, uncovered, 40 minutes. Remove from oven; stir in pumpkin, sour cream, pepper, nutmeg and half the cheeses. Bake 10 minutes.
  • Remove from oven, top with remaining cheese, and place under the broiler for a few minutes, until top is brown and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 207.4, Fat 10.4, SaturatedFat 5.8, Cholesterol 29.6, Sodium 775.1, Carbohydrate 19.3, Fiber 2.2, Sugar 1.3, Protein 10.2

PUMPKIN POLENTA CAKE



Pumpkin Polenta Cake image

The grainy texture of polenta and the marriage of flavours of pumpkin and sweet spices create a unique versatile loaf. Can also be made with cooked sweet potato or butternut squash instead of pumpkin. Serve warm or cold with savoury or sweet dishes.

Provided by SASHENKA

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h10m

Yield 9

Number Of Ingredients 12

2 cups canned pumpkin puree
2 tablespoons butter, room temperature
2 eggs, lightly beaten
4 egg whites, lightly beaten
½ cup brown sugar
½ teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup low-fat plain yogurt
2 cups polenta or yellow cornmeal

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
  • In a blender or food processor, blend pumpkin, butter, eggs, and egg whites. Mix in the brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Blend until smooth, and transfer to a medium bowl.
  • Mix yogurt and polenta into the pumpkin mixture. Pour into the prepared baking dish.
  • Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before slicing.

Nutrition Facts : Calories 285.6 calories, Carbohydrate 46.5 g, Cholesterol 52.7 mg, Fat 7.4 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.3 g, Sodium 867 mg, Sugar 17.7 g

SLOW COOKER PUMPKIN-PARMESAN POLENTA



Slow Cooker Pumpkin-Parmesan Polenta image

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

2 cups/12 ounces traditional or stone-ground polenta (not instant or quick-cooking)
2 (15-ounce) cans pumpkin purée
12 tablespoons unsalted butter (1 1/2 sticks)
1 1/2 tablespoons kosher salt, plus more for seasoning
Black pepper
1 thyme sprig
1 bunch fresh sage (5 to 8 sprigs)
1 teaspoon freshly grated nutmeg, plus more for topping
8 ounces cream cheese, at room temperature
10 ounces grated Parmesan (about 3 cups), plus more for serving

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

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From evilshenanigans.com


CREAMY PUMPKIN MASCARPONE POLENTA WITH BROWN BUTTER AND SAGE
2021-10-01 Instructions. In a deep saucepan, bring the water and 1/2 tsp salt to a boil over high heat. Stir in the polenta and let boil for 5 minutes, stirring often. Lower heat to medium-low, cover, and let simmer for 30 minutes, stirring every 5 minutes or so (be careful when you lift the lid to stir as the polenta may spatter up if your saucepan isn't ...
From vegetarianventures.com


NHOPI - ZIMBABWE PUMPKIN POLENTA - GLOBAL KITCHEN TRAVELS
2014-09-30 Boil 2 cups of the water. Make a paste with half of the boiling water and the cornmeal. Slowly add cornmeal, stirring constantly. Simmer on low heat for 3 minutes. In a small bowl, whisk the pumpkin and the peanut butter together. Add pumpkin, sugar and salt along with 1/3 cup remaining water.
From globalkitchentravels.com


PUMPKIN POLENTA WITH CHICKEN SAUSAGE - A FOODCENTRIC LIFE
2014-10-01 Skip the Sausage – Other Ways to Serve Pumpkin Polenta. For breakfast, top pumpkin polenta with a poached egg; For a vegetarian or vegan dish, use vegetable broth, skip the cheese and top with roasted vegetables; Serve pumpkin polenta as a side dish to roast chicken; Instead of sausage, top with cooked shrimp
From afoodcentriclife.com


PUMPKIN SAGE POLENTA - HOT ROD'S RECIPES
2020-06-10 Instructions. 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. Stir in the parmesan cheese and butter. Serve immediately while hot and creamy.
From hotrodsrecipes.com


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