Best 11 Creamy Oven Baked Polenta With Pumpkin Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Creamy oven baked polenta with pumpkin is a delicious and comforting dish that is perfect for a fall or winter meal. The polenta is made with a combination of cornmeal and milk, and it is baked until it is creamy and tender. The pumpkin is added for a touch of sweetness and flavor. The dish can be served with a variety of toppings, such as cheese, roasted vegetables, or a simple tomato sauce.

Here are our top 11 tried and tested recipes!

CREAMY PUMPKIN POLENTA



Creamy Pumpkin Polenta image

Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. -Debi George, Mansfield, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 7

5-1/3 cups water
1 teaspoon salt
1-1/3 cups yellow cornmeal
1/2 teaspoon ground nutmeg
3/4 cup canned pumpkin
1/2 cup cream cheese, cubed
Salted pumpkin seeds or pepitas, optional

Steps:

  • In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.

Nutrition Facts : Calories 191 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 453mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

PUMPKIN POLENTA WITH VEGETABLES



Pumpkin Polenta with Vegetables image

Quick-cooking polenta gets whisked with pumpkin puree, then topped with roasted Brussels sprouts and butternut squash for a healthy, satisfying meal.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
1 pound cubed peeled butternut squash (about 3 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups milk
1 cup quick-cooking polenta
1 15-ounce can pure pumpkin puree
3/4 cup grated parmesan cheese (about 2 ounces), plus shaved parmesan, for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

Steps:

  • Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
  • Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
  • Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)



Easy Oven-Baked Real Polenta (Not Instant) image

Why stir polenta forever when this delicious recipe works beautifully? I like to roast veggies (eggplant, zucchini, onion) while the polenta bakes, then when the polenta is done, top with roasted veggies and some chopped tomatoes, some spices, and bake another 20 minutes. It's dinner.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h10m

Yield 4

Number Of Ingredients 7

cooking spray
3 cups water
1 cup polenta
salt to taste
1 cup mashed butternut squash
½ cup sour cream
½ cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
  • Pour water into the prepared dish; stir in polenta and salt.
  • Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 304.9 calories, Carbohydrate 32.1 g, Cholesterol 34.1 mg, Fat 15.1 g, Fiber 2.7 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 533.1 mg, Sugar 2.1 g

OVEN-BAKED CREAMY POLENTA



Oven-Baked Creamy Polenta image

This warm and creamy side dish is perfect with our Braised Chicken with Mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 35m

Number Of Ingredients 6

3/4 cup cornmeal
1 1/4 teaspoons salt
1/8 teaspoon pepper
1/4 cup milk
2 tablespoons butter
1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)

Steps:

  • Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
  • Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.

Nutrition Facts : Calories 155 g, Protein 2 g

ROASTED PORK TENDERLOIN



Roasted Pork Tenderloin image

A great way to cook moist and flavorful pork tenderloin

Provided by Marilena Leavitt

Categories     Main Course     Side Dish

Time 35m

Yield serves 6

Number Of Ingredients 14

2 lbs. pork tenderloins
2 TBSP. extra virgin olive oil
2 tsp. sea salt
1 tsp. freshly ground black pepper
3 TBSP. fresh thyme leaves
2 TBSP. Dijon mustard
3 TBSP. dark brown sugar
2 TBSP. olive oil
½ cup beef or chicken stock, warm
2 TBSP. butter
1 cup Polenta (not the instant variety)
½ tsp. sea salt
¼ tsp. freshly ground pepper
4 oz. Parmesan (plus more for serving)

Steps:

  • Trim the tenderloin, pat dry and place on a large plate.
  • Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes.
  • Preheat the oven to 400°F.
  • Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze.
  • Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it.
  • Preheat the oven to 325°F.
  • Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta--do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil.
  • Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven.
  • Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve.
  • Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.

CREAMY OVEN BAKED POLENTA



creamy oven baked polenta image

i love polenta-- but i hate stirring, my micro recipe is easier but this is good too. you can add parmesan cheese, bleu cheese or cheddar if you want to make it thicker

Provided by chia2160

Categories     Kosher

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups water
3/4 cup cornmeal
salt & pepper
1/4 cup milk
2 tablespoons butter
1/2 teaspoon marjoram

Steps:

  • preheat oven to 425.
  • in a dish with a lid whisk together water, cornmeal, salt& pepper.
  • cover and bake 30 minutes, stirring halfway through.
  • remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
  • serve.

EASY OVEN-BAKED PUMPKIN POLENTA



Easy Oven-Baked Pumpkin Polenta image

Make and share this Easy Oven-Baked Pumpkin Polenta recipe from Food.com.

Provided by Pinay0618

Categories     Grains

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

cooking spray
4 cups water
1 1/2 teaspoons salt
1 cup stone-ground cornmeal (not instant polenta)
1 1/2 cups cooked pumpkin, coarsely mashed
1/4 cup sour cream or 1/4 cup heavy cream
1/8 teaspoon fresh coarse ground black pepper
1/2 teaspoon ground nutmeg
1 cup shredded gruyere or 1 cup jarlsberg cheese
1/2 cup grated parmigiano-reggiano cheese

Steps:

  • Preheat oven to 350°F Generously coat a 3-quart baking dish with cooking spray.
  • Combine water, salt and cornmeal in dish, mixing well (the mixture will separate). Bake, uncovered, 40 minutes. Remove from oven; stir in pumpkin, sour cream, pepper, nutmeg and half the cheeses. Bake 10 minutes.
  • Remove from oven, top with remaining cheese, and place under the broiler for a few minutes, until top is brown and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 207.4, Fat 10.4, SaturatedFat 5.8, Cholesterol 29.6, Sodium 775.1, Carbohydrate 19.3, Fiber 2.2, Sugar 1.3, Protein 10.2

CREAMY OVEN-BAKED POLENTA WITH PUMPKIN



Creamy Oven-Baked Polenta with Pumpkin image

Easiest polenta ever! Bakes up creamy and delicious. You (ok, I) will never make polenta on the stovetop again.

Provided by Nancy

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

cooking spray
2 cups water
2 cups milk
1 cup stone-ground cornmeal
1 ½ teaspoons salt
1 (14 ounce) can pumpkin puree
1 cup shredded Jarlsberg cheese
½ cup grated Parmigiano-Reggiano cheese, divided
¼ cup sour cream
½ teaspoon ground nutmeg
⅛ teaspoon coarsely ground black pepper
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
  • Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.
  • Bake, uncovered, in the preheated oven for 40 minutes.
  • Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.
  • Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.
  • Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 267.1 calories, Carbohydrate 29.2 g, Cholesterol 33.2 mg, Fat 11.2 g, Fiber 2.9 g, Protein 12.8 g, SaturatedFat 6.8 g, Sodium 919.7 mg, Sugar 6.8 g

PUMPKIN POLENTA



Pumpkin Polenta image

Provided by Moira Hodgson

Categories     side dish

Time 6h30m

Yield 24 two-inch pieces

Number Of Ingredients 9

3 pounds pumpkin Cut into chunks and seeded
1 cup water
2 1/2 cups milk
3 cups chicken stock
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
3 1/2 cups yellow cornmeal
1/4 pound unsalted butter, plus more for sauteeing

Steps:

  • Preheat the oven to 400 degrees. Put the pumpkin in water in a roasting pan on the lower rack of the oven. Bake until very well done and tender, about one hour. Remove and cool slightly. Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth. Keep warm.
  • In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal. Stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, about 15 minutes. Add the pumpkin puree and butter. Adjust the salt and pepper.
  • Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan. Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.
  • Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds. Invert the pan to unload. Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.
  • In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat. Carefully add the polenta and sear about two minutes on each side and drain on a paper towel. Serve at once.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams

CREAMY BAKED POLENTA WITH HERBS AND GREEN ONIONS



Creamy Baked Polenta with Herbs and Green Onions image

Categories     Milk/Cream     Onion     Side     Bake     Vegetarian     New Year's Eve     Parmesan     Cornmeal     Winter     Thyme     Parsley     Monterey Jack     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

6 cups water
1 1/2 cups polenta (coarse cornmeal) or yellow cornmeal
2 teaspoons salt
1/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) butter
4 green onions, thinly sliced
3 tablespoons minced fresh Italian parsley
1 1/2 teaspoons minced fresh thyme
1/4 cup whipping cream
3/4 cup grated dry Jack cheese or freshly grated Parmesan cheese
1 teaspoon grated lemon peel

Steps:

  • Preheat oven to 350°F. Pour 6 cups water into 13x9x2-inch glass baking dish. Whisk polenta, salt, and pepper into water. Bake uncovered 40 minutes.
  • Meanwhile, melt butter in small skillet over medium heat. Add green onions and sauté 2 minutes. Stir in parsley and thyme, then cream. Season with salt and pepper. Remove from heat.
  • Stir polenta to blend. Stir green onion mixture, cheese, and lemon peel into polenta. Continue to bake uncovered until polenta is creamy and liquid is completely absorbed, about 10 minutes longer. Let stand 5 minutes; serve.

OVEN-BAKED POLENTA



Oven-Baked Polenta image

Provided by Nigella Lawson

Categories     side dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 4

Butter for greasing dish and foil
2 quarts stock (any kind) or water
Salt to taste
12 ounces polenta meal

Steps:

  • Butter a shallow 2 1/2- to 3-quart baking dish, and set aside. Place stock or water and salt into a large saucepan, and bring to simmer. Remove pan from heat.
  • Heat oven to 350 degrees. Slowly pour polenta into stock, stirring rapidly with a wooden spoon. Place pan on medium heat. Slowly bring to a boil, stirring constantly in same direction. Boil 5 minutes, continuing to stir.
  • Pour polenta into buttered dish, and cover with buttered foil. Bake for 1 hour. Remove foil and serve.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 888 milligrams, Sugar 6 grams, TransFat 0 grams

Tips

  • Use Fresh Ingredients: Always opt for fresh, high-quality ingredients for the best flavor and texture.
  • Don't Overcook the Polenta: Cook the polenta according to the package instructions, but be careful not to overcook it, as this can make it mushy.
  • Use a Good Quality Pumpkin Puree: For the best results, use a smooth, high-quality pumpkin puree. You can either make your own or use a store-bought brand.
  • Add Plenty of Cheese: Cheese adds a delicious, creamy flavor to the polenta. Use a good quality, flavorful cheese that melts well.
  • Don't Be Afraid to Experiment: Feel free to add other ingredients to the polenta, such as roasted vegetables, cooked meats, or herbs.

Conclusion

Creamy oven-baked polenta with pumpkin is a delicious and comforting dish that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. Whether you serve it as a main course or a side dish, this polenta is sure to be a hit. So next time you are looking for a warm and satisfying meal, give this recipe a try. You won't be disappointed!

Related Topics