PUMPKIN AND SAGE POLENTA
Steps:
- 1. In a large pot over medium-high heat, bring the stock, salt, pepper, nutmeg and sage to a boil. Add the polenta in a slow, gentle stream, whisking constantly. Reduce the heat to a very gentle simmer and continue whisking until polenta begins to thicken, about 5 minutes. 2. Using a wooden spoon, cook and stir the polenta from time to time until it is soft and creamy, about 20 minutes. If the polenta becomes too stiff, add a small amount of water. Add the pumpkin puree, cheese, and butter and stir to blend and melt the cheese and butter. Taste and adjust the seasonings as needed with salt and pepper. Serve immediately.
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Ruth Agha
[email protected]This is a great recipe for a beginner cook. It's easy to follow and the results are delicious.
Sheikh Jani
[email protected]I love how this dish looks. It's so colorful and inviting.
KhaMya Mouzon
[email protected]This dish is so comforting and cozy. It's perfect for a cold winter day.
Meer You
[email protected]This is a great way to get kids to eat vegetables. My kids loved the pumpkin and sage polenta.
Eric Baker
[email protected]I'm not a big fan of pumpkin, but I loved this dish! The sage really mellowed out the pumpkin flavor.
syed mosa
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Tella Morufat
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it.
Tanya perry
[email protected]This dish is so versatile. You can add different vegetables, herbs, or cheeses to change up the flavor.
Rameen Fatima
[email protected]I love the combination of sweet and savory in this dish. The pumpkin and sage give it a sweet flavor, while the bacon and Parmesan cheese add a savory touch.
Soylen Vhumij Raj
[email protected]This is a great dish to make ahead of time. It reheats well, so it's perfect for a busy weeknight meal.
Catherine Taruona
[email protected]I served this dish with a simple green salad and it was the perfect meal. The polenta was hearty and filling, and the salad was light and refreshing.
Abrar Ali
[email protected]I'm a vegetarian, so I omitted the bacon from this recipe. It was still delicious without it.
Iqra Ayoub
[email protected]This dish is a great way to use up leftover pumpkin puree. I always have some on hand after Halloween, and this is a great way to use it up.
Mary Mior
[email protected]I used butternut squash instead of pumpkin and it turned out great! The flavor was just as good, and the squash was just as creamy.
Joseph Wallace
[email protected]I added some crumbled goat cheese to the top of the polenta before baking it. It added a delicious tanginess that really took the dish to the next level.
Yasinaliarafat635 aliarafat
[email protected]I love how easy this dish is to make. It's perfect for a weeknight meal or a casual lunch.
Jose Maldonado
[email protected]This is my new favorite fall recipe! The pumpkin and sage give it such a warm and inviting flavor. I highly recommend it.
F L
[email protected]I'm not a big fan of polenta, but this recipe changed my mind! The pumpkin and sage added so much flavor and richness, I couldn't get enough.
Adrian M
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the unique flavor combination of the pumpkin and sage.
Kehinde Uju
[email protected]This pumpkin and sage polenta was a hit with my family! It was creamy, flavorful, and the perfect comfort food for a cold fall day.