Tuesday, November 8, 2011

Pumpkin Sage Polenta

Okay, I'm pumpkin obsessed.  This autumnal side dish is just one more piece of evidence... and it won't be the last.  I served this pumpkin sage polenta with Cider Glazed Pork with Apple Bacon Compote and it was a hit at my father's birthday dinner.  It would make an awesome addition to your Thanksgiving spread as well :)
Pumpkin Sage Polenta

  • 1 cup pumpkin puree
  • salt and pepper to taste
  • 5 cups chicken or vegetable stock
  • 1/2 tsp freshy ground nutmeg
  • 1 tsp rubbed dried sage
  • 1 cup polenta
  • 1/2 cup romano cheese, grated
  • 3 tbsp unsalted butter
  1. In a large saucepan on medium heat, bring the stock, salt, pepper, nutmeg, and dried sage to a boil. 
  2. Add the polenta, by a slow stream, whisking constantly (or it will clump). 
  3. Reduce the heat to very low and whisk for 5 minutes, so it thickens
  4. After 20 minutes add the pumpkin
  5. Right before you are going to serve it add the cheese and butter

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