This post may contain affiliate links. Read my disclosure policy.

There’s no cream on this Creamy Pumpkin Polenta. As a substitute, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg – and it’s delightful.

Creamy Pumpkin Polenta

I like creamy polenta and had desired to try a pumpkin version by mixing some puree into it. I used to be planning on adding cream or cream cheese, however it turned out so creamy without it I left it out. This super easy recipe, made with basic pantry ingredients, is the right cozy comfort side dish. Serve it topped with roasted veggies or your favorite sauce, like this Slow Cooker Beef Ragu or Slow Cooker Bolognese.

What’s polenta created from?

Polenta is an Italian dish created from ground yellow cornmeal. It’s just like grits, but grits are typically created from white corn.

Creamy Polenta Ingredients:

• Polenta: Cook the cornmeal in salted water.
• Butter: All you would like is 2 tablespoons of unsalted butter.
• Pumpkin: Use a half cup of canned or homemade pumpkin puree.
• Cheese: You possibly can swap Pecorino Romano for parmesan should you prefer.
• Nutmeg: Only a pinch pulls this whole dish together.

How you can Make Creamy Pumpkin Polenta from Scratch

• Boil salted water in a big pot. Slowly add the polenta to the boiling water, whisking it whilst you add it to stop any lumps from forming.
• Simmer and Stir: Lower the warmth and add the butter. Whisk the polenta until it starts to thicken. Cover the pot and cook the polenta for 25 to half-hour, occasionally stirring so the polenta doesn’t keep on with the underside.
• Flavor: Stir within the cheese, pumpkin, and nutmeg. Taste for salt and add more if needed.

What should I serve with pumpkin polenta?

This fall polenta recipe is the right side for roasted meats and vegetables. It’s also possible to top it with a wealthy homemade ragu, braised meat, or beef stew.

More Pumpkin Recipes You’ll Love:

Your comments are helpful! For those who’ve tried this healthy Creamy Pumpkin Polenta recipe or every other on health foods diets, don’t forget to rate the recipe and leave me a comment below. And should you took a photograph of it, share it with me on Instagram so I can reshare on my Stories!

Creamy Pumpkin Polenta

6

133 Cals
3 Protein
14 Carbs
6 Fats

Prep Time: 5 mins

Cook Time: 25 mins

Total Time: 30 mins

There’s no cream on this Creamy Pumpkin Polenta. As a substitute, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg.

• 4 cups water
• 1 teaspoon kosher salt
• 1 cup yellow polenta or medium ground cornmeal
• 2 tablespoons unsalted butter
• 1/2 cup canned or homemade pumpkin puree
• 1/3 cup grated Pecorino Romano
• pinch of nutmeg

• Heat salted water to a boil over high heat in a heavy-bottomed 2 or 3 quart pot.

• Slowly add the polenta into the boiling water, whisking whilst you add it to stop any lumps from forming.

• Lower the warmth to a really low simmer and add the butter.

• Proceed to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 to half-hour, stirring occasionally with a wood spoon so the polenta doesn’t keep on with the underside of the pot.

• The polenta ought to be soft and tender when done. If not, let it cook a couple of minutes longer.

• Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.

• Taste for salt as needed.

Serving: 2/3 cup, Calories: 133kcal, Carbohydrates: 14g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 275mg, Fiber: 2g, Sugar: 1g

Keywords: canned pumpkin recipes, fall side dish, polenta