Description
Creamy “baked pumpkin polenta” delivers Italian comfort with seasonal warmth, blending earthy pumpkin and smooth cornmeal into a rustic side dish. Rich parmesan and herbs elevate this simple recipe, inviting you to savor autumn’s delicious culinary embrace.
Ingredients
Scale
Main Ingredients:
- 4 cups water
- 1 cup yellow cornmeal
- 1 (15-ounce) can pumpkin puree
- 1/2 cup milk
Dairy and Cheese:
- 1/2 cup grated Parmigiano Reggiano cheese
- 1/2 cup grated Monterey Jack cheese
- 1 tablespoon butter
Seasonings and Herbs:
- 8–10 fresh sage leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon cayenne pepper (optional)
- Paprika or extra cayenne pepper for garnish (optional)
Instructions
- Infuse olive oil and butter with sage in a saucepan over medium-high heat, frying leaves until dark green and crisp, approximately 20-30 seconds. Remove sage and drain on paper towel.
- Incorporate pumpkin puree and water into the pan, bringing the mixture to a rapid boil. Season with salt and pepper.
- Gradually whisk cornmeal into the liquid, ensuring smooth integration. Reduce heat to medium-low and simmer for 25 minutes, stirring periodically until mixture transforms into a velvety consistency.
- Remove from heat and fold in cayenne, milk, and Parmigiano Reggiano cheese until thoroughly combined.
- Coat a 9×9-inch cake pan with olive oil, spreading polenta evenly. Allow to cool at room temperature, then refrigerate for minimum 3 hours until completely set.
- Heat oven to 425°F. Unmold chilled polenta onto cutting board and slice into 8 equal portions.
- Arrange polenta pieces on parchment-lined baking sheet. Sprinkle Monterey Jack cheese across surface and dust with paprika or cayenne for additional warmth.
- Bake for 30 minutes until edges develop a golden-brown crust. Garnish with reserved crispy sage leaves before serving immediately.
Notes
- Crisp sage leaves quickly to prevent burning, ensuring they retain a deep green color and delicate crunch without becoming bitter.
- Use freshly grated Parmigiano Reggiano for maximum flavor complexity and smooth texture in the polenta base.
- Choose canned pumpkin puree without added spices to control seasoning precisely and maintain authentic recipe integrity.
- Gluten-free option: Confirm cornmeal is certified gluten-free for individuals with celiac disease or gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg