Creamy Pumpkin Polenta
This Creamy Pumpkin Polenta doesn't rely on cream for its rich texture. Instead, it features a delightful blend of pumpkin puree, Pecorino Romano cheese, and a hint of nutmeg to achieve its sumptuous creaminess.
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Ingredients
- 4 cups water
- 2 tablespoons unsalted butter
- 1/2 cup canned or homemade pumpkin puree
- 1/3 cup grated Pecorino Romano
- pinch of nutmeg
- 1 cup yellow polenta or medium ground cornmeal
- 1 teaspoon kosher salt
Instructions
- 1
In a heavy-bottomed 2 to 3 quart pot, bring salted water to a rolling boil over high heat.
- 2
Gradually incorporate the polenta into the bubbling water, whisking continuously to avoid any lumps from forming.
- 3
Reduce the heat to the lowest setting and introduce the butter.
- 4
Keep whisking the polenta until it begins to thicken, then cover the pot and allow it to simmer for 25 to 30 minutes, stirring occasionally with a wooden spoon to prevent it from adhering to the bottom.
- 5
The polenta should be creamy and tender when finished; if it’s not quite there, allow it to cook for a few more minutes.
- 6
Mix in the pumpkin puree, Pecorino cheese, and nutmeg, stirring well to combine with the polenta.
- 7
Adjust the seasoning with salt to taste, as needed.
Nutrition Information
Notes & Tips
- Makes 4 cups