Ingredients
Scale
- Polenta (coarse ground) 1 cup
- Vegetable broth 4 cups
- Pumpkin puree 1 cup
- Parmesan cheese (grated) 1/2 cup
- Butter 2 tablespoons
- Heavy cream 1/4 cup
- Sage (fresh, chopped) 2 tablespoons
- Salt and pepper to taste
Instructions
- Step 1: Bring the vegetable broth to a boil in a medium saucepan. Gradually whisk in the polenta, ensuring no lumps form. Reduce the heat to low and simmer, stirring frequently, for about 20-25 minutes, or until the polenta is thick and creamy.
- Step 2: Stir in the pumpkin puree and continue to cook for another 5 minutes, stirring constantly, until well combined and heated through.
- Step 3: Remove the saucepan from the heat. Stir in the parmesan cheese, butter, and heavy cream until the cheese and butter are melted and the mixture is smooth and creamy.
- Step 4: Stir in the chopped fresh sage and season with salt and pepper to taste.
- Step 5: Serve immediately, garnished with extra parmesan cheese and a sprinkle of fresh sage, if desired.
Notes
- Store leftover polenta in an airtight container in the fridge for up to 3 days, knowing it will firm up as it cools.
- Reheat the polenta with a splash of broth or milk over low heat, stirring often, to restore its creamy texture.
- Serve this polenta as a comforting side dish alongside roasted chicken or grilled sausage for a complete fall meal.
- For an even richer flavor, try browning the butter before adding it in step 3—the nutty notes complement the pumpkin beautifully!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American