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Pumpkin Polenta with Sage Butter

Creamy Pumpkin Polenta with Sage Butter: A Cozy Fall Delight

This Pumpkin Polenta with Sage Butter is a warm and comforting fall dish, perfect for cozy evenings and impressing guests.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Pumpkin Puree Substitute with roasted fresh pumpkin for deeper flavor.
  • 1 cup Cornmeal Ensure it is finely ground for a smooth consistency.
  • 3 cups Water
  • 1 cup Whole Milk For a dairy-free option, substitute with any plant-based alternative.
For the Sage Butter
  • 4 tablespoons Butter Use plant-based butter for a vegan version.
  • 1 clove Garlic Fresh minced garlic adds depth; omit for a milder taste.
  • 1 tablespoon Fresh Sage Fresh sage is preferable.
For Seasoning
  • 1/2 cup Parmesan Nutritional yeast is a great vegan substitute.
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Red Pepper Flakes Optional for an extra kick.

Equipment

  • medium saucepan
  • skillet
  • whisk
  • Spoon

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 3 cups of water and 1 cup of whole milk. Place over medium-high heat and bring to a gentle boil.
  2. Gradually whisk in the pumpkin puree and let it simmer for 2-3 minutes until warmed through.
  3. Slowly whisk in 1 cup of finely ground cornmeal, stirring vigorously to avoid lumps. Reduce heat to medium-low and simmer while stirring for 15-20 minutes.
  4. In a skillet, heat 4 tablespoons of butter over medium heat, add 1 clove of minced garlic, sauté for 20 seconds, then add chopped sage and cook for 1-2 minutes.
  5. Fold the sage butter mixture into the polenta, stir in grated Parmesan cheese, and season with nutmeg, black pepper, and optional red pepper flakes.
  6. Spoon the warm pumpkin polenta into bowls and garnish with additional Parmesan cheese and fresh sage leaves.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 400mgPotassium: 450mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Continuously whisk the cornmeal to avoid lumps and achieve a smooth texture in the polenta. Store leftovers in an airtight container in the fridge for up to 4 days.

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