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Creamy Pumpkin Polenta

Creamy Pumpkin Polenta: A Cozy Gluten-Free Delight

Enjoy the comforting flavors of creamy pumpkin polenta, a gluten-free delight perfect for autumn.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Other
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 4 cups Water Essential for cooking polenta; no substitutions required.
  • 1 teaspoon Kosher Salt Enhances flavor; sea salt can be substituted.
  • 1 cup Yellow Polenta The heart of the dish; medium ground cornmeal can be used.
For Richness
  • 2 tablespoons Unsalted Butter Adds luxurious depth; olive oil can be used for dairy-free.
For the Flavor
  • 1/2 cup Pumpkin Puree Use pure pumpkin, not pie filling.
  • 1/3 cup Pecorino Romano Provides a delightful tang; Parmesan is a substitute.
  • 1 teaspoon Nutmeg Adds warmth; ground cinnamon can be an alternative.

Equipment

  • Heavy-bottomed pot

Method
 

Step‑by‑Step Instructions for Creamy Pumpkin Polenta
  1. In a heavy-bottomed pot, bring 4 cups of salted water to a rolling boil over medium-high heat.
  2. Once the water is boiling, gradually whisk in 1 cup of yellow polenta, whisking continuously to avoid lumps.
  3. Reduce the heat to low and stir in 2 tablespoons of unsalted butter until melted. Continue whisking for 5-7 minutes until thick.
  4. Cover the pot and let it simmer gently for 25 to 30 minutes, stirring occasionally.
  5. Uncover and stir in 1/2 cup of pumpkin puree and 1/3 cup of grated Pecorino Romano cheese, mixing well.
  6. Taste and adjust salt as needed, serve warm as a comforting side dish.

Notes

Whisk continuously to avoid clumps. Stir regularly during simmering to prevent sticking and burnt bits. Enjoy fresh and warm, reheating gently if needed.