Creamy Pumpkin Polenta
User Reviews
5.0
21 reviews
Excellent
Creamy Pumpkin Polenta
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There’s no cream in this Creamy Pumpkin Polenta. Instead, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg.
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Ingredients
- 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
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Instructions
- 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 while you add it to prevent any lumps from forming.
- Lower the heat to a very low simmer and add the butter.
- Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 to 30 minutes, stirring occasionally with a wooden spoon so the polenta doesn't stick to the bottom of the pot.
- The polenta should be soft and tender when done. If not, let it cook a few minutes longer.
- Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.
- Taste for salt as needed.
Notes
- Makes 4 cups
Nutrition Information
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Serving
2/3 cup
Calories
133kcal
(7%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Cholesterol
14mg
(5%)
Sodium
275mg
(11%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Serving | 2/3 cup | |
| Calories | 133kcal | 7% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 275mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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