Description
This Creamy Pumpkin Polenta is a comforting gluten-free vegetarian dish that captures the essence of fall with pumpkin and nutty Pecorino.
Ingredients
Scale
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup yellow polenta
- 2 tablespoons unsalted butter
- ½ cup pumpkin puree
- ⅓ cup Pecorino Romano
- pinch nutmeg
Instructions
- Fill a heavy-bottomed pot with 4 cups of water and add 1 teaspoon of kosher salt. Bring it to a rolling boil over high heat.
- Gradually whisk in 1 cup of yellow polenta, stirring continuously for a minute or two as it thickens.
- Lower the heat to medium and add 2 tablespoons of unsalted butter. Whisk until the mixture becomes thickened and creamy, about 2-3 minutes.
- Cover the pot and let it simmer on low for 25-30 minutes, stirring occasionally.
- Gently stir in ½ cup of pumpkin puree, ⅓ cup of grated Pecorino Romano cheese, and a pinch of nutmeg.
- Taste and adjust the seasoning with kosher salt as needed. Serve warm.
Notes
- This dish is gluten-free and vegetarian.
- Butternut squash puree can be used as an alternative to pumpkin puree.
- Parmesan can be substituted for Pecorino Romano.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg