PUMPKIN POLENTA
Provided by Moira Hodgson
Categories side dish
Time 6h30m
Yield 24 two-inch pieces
Number Of Ingredients 9
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
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Leigh Collins
[email protected]This was a great recipe! The polenta was creamy and flavorful, and the crispy Parmesan crust was the perfect finishing touch. I will definitely be making this again.
Robert Alexander
[email protected]This recipe is a keeper! The pumpkin polenta is creamy and flavorful, and the crispy Parmesan crust is the perfect finishing touch. I will definitely be making this again and again.
L.B Khatri
[email protected]I love this recipe! The pumpkin polenta is creamy and flavorful, and the crispy Parmesan crust is the perfect finishing touch. I've made it several times and it's always a hit.
Nuurto cadeey
[email protected]This was my first time making polenta and it turned out great! The pumpkin polenta was creamy and flavorful, and the crispy Parmesan crust was the perfect finishing touch. I will definitely be making this again.
Sumer Sparrow
[email protected]I've made this recipe several times and it's always a hit. The pumpkin polenta is creamy and flavorful, and the crispy Parmesan crust is the perfect finishing touch. I highly recommend this recipe.
Goodluck Fajinmi
[email protected]This recipe was easy to follow and the polenta turned out great! It was creamy and flavorful, and the crispy Parmesan crust was the perfect finishing touch. I will definitely be making this again.
Urmila Dangaura
[email protected]I followed the recipe exactly and the polenta turned out perfectly. It was creamy, cheesy, and flavorful. The pumpkin added a nice sweetness and the Parmesan crust was the perfect finishing touch. I will definitely be making this again.
Azadar Khan
[email protected]This was a great recipe! The pumpkin polenta was creamy and flavorful, and the crispy Parmesan crust was the perfect finishing touch. I will definitely be making this again.
SAJID RAJ EDITZ
[email protected]I've never had pumpkin polenta before, but this recipe made me a fan. It was creamy, flavorful, and the crispy Parmesan crust was the perfect touch. I'll definitely be making this again.
Brent Maher
[email protected]This recipe was a disappointment. The polenta was bland and the pumpkin flavor was barely noticeable. I won't be making this again.
dhan dherence morales
[email protected]Just made this for dinner and it was delicious! The pumpkin polenta was creamy and flavorful, and the crispy Parmesan crust was the perfect finishing touch. I will definitely be making this again.
jay _bloxy
[email protected]This dish was easy to make and turned out great! I used fresh pumpkin from my garden and it really made a difference in the flavor. The polenta was creamy and the pumpkin added a nice sweetness. I will definitely be making this again.
Marcello Calabria
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The pumpkin and Parmesan gave it so much flavor. I'll definitely be making this again.
Matilda Bortey
[email protected]This pumpkin polenta was a hit! The flavors were perfectly balanced and the texture was creamy and smooth. I especially loved the crispy Parmesan crust on top. Will definitely be making this again!