Healthy polenta recipes are hard to come by. Polenta is a Northern Italian dish made from coarsely ground yellow corn that has always been popular for its simplicity and versatility. A classic preparation of polenta requires just a few basic pantry ingredients—water or stock, butter, salt, and pepper.
Many restaurants make the dish more indulgent by adding in copious amounts of butter and cheese, usually parmesan. It is often served fried with marinara sauce, as a creamy accompaniment to chicken, pork, or short ribs, or turned into croutons atop a Tuscan salad.
Here is a healthy Thanksgiving-type pumpkin polenta that can be made in under 30 minutes.
There’s no cream in this Creamy Pumpkin Polenta. Instead, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg.
This recipe is from Skinnytaste.com, my favorite recipe site.
Polenta Recipes: Creamy Pumpkin Polenta
Ingredients (serves 6)
• 4 cups water
• 1 teaspoon kosher salt
• 1 cup yellow polenta or medium ground cornmeal
• 2 tablespoons unsalted butter
• 1/2 cup canned or homemade pumpkin puree
• 1/3 cup grated Pecorino Romano
• pinch of nutmeg
1. Heat salted water to a boil over high heat in a heavy-bottomed 2 or 3 quart pot.
2. Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.
3. Lower the heat to a very low simmer and add the butter.
4. Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 to 30 minutes, stirring occasionally with a wooden spoon so the polenta doesn’t stick to the bottom of the pot.
5. The polenta should be soft and tender when done. If not, let it cook a few minutes longer.
6. Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.
7. Taste for salt as needed.
Notes: Makes 4 cups
Nutrition (per 2/3 cup serving)
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