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Creamy Pumpkin Polenta

Creamy Pumpkin Polenta for Cozy Fall Gatherings

Delight in this Creamy Pumpkin Polenta, a gluten-free side dish perfect for fall gatherings, combining pumpkin puree and Pecorino Romano for a rich flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 4 cups Water The main cooking liquid, essential for achieving the perfect texture.
  • 1 teaspoon Kosher Salt Enhances flavor; adjust according to your taste preference.
  • 1 cup Yellow Polenta or Medium Ground Cornmeal The base ingredient for structure; gluten-free alternatives can also be used.
  • 2 tablespoons Unsalted Butter Adds creaminess and richness, but can be replaced with olive oil for a dairy-free option.
For the Flavor
  • 1/2 cup Pumpkin Puree Provides a smooth texture and pumpkin flavor; both fresh and canned work beautifully.
  • 1/3 cup Pecorino Romano Offers a salty, nutty kick; Parmesan can be substituted for a similar taste.
  • 1 teaspoon Nutmeg Adds warmth and complexity to the dish; freshly grated is ideal, but ground nutmeg is acceptable too.

Equipment

  • Heavy-bottomed pot

Method
 

Step‑by‑Step Instructions
  1. In a heavy-bottomed pot, bring 4 cups of water to a rapid boil over medium-high heat. Add a generous pinch of kosher salt to the water, enhancing the polenta's flavor.
  2. Once the water is boiling, slowly whisk in 1 cup of yellow polenta or medium ground cornmeal to avoid lumps. Continue to whisk vigorously for about 2 minutes until well incorporated.
  3. Reduce the heat to low and let the polenta simmer gently. Stir in 2 tablespoons of unsalted butter, allowing it to melt and enrich the mixture. Cook the polenta for 25-30 minutes, stirring occasionally.
  4. Once the polenta is thick and creamy, stir in ½ cup of pumpkin puree and ⅓ cup of grated Pecorino Romano. Mix thoroughly for an additional 2-3 minutes.
  5. Finally, taste your creamy pumpkin polenta, adjusting the seasoning with more salt if needed. Add a pinch of freshly grated nutmeg and serve hot.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 2800IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store any leftover creamy pumpkin polenta in an airtight container for up to 3 days; reheat with a splash of water to revive its creamy texture.

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