Pumpkin Polenta

Why You’ll Love This Recipe

Pumpkin Polenta is incredibly easy to make, requiring just a few pantry staples and minimal effort. The pumpkin purée adds both flavor and nutrition, making the dish naturally rich and vibrant. Whether you’re serving it at a holiday dinner or enjoying it as a cozy weeknight meal, this dish brings warmth, creaminess, and seasonal flair to your plate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yellow cornmeal or polenta
• Water or vegetable broth
• Pumpkin purée (not pumpkin pie filling)
• Olive oil or butter (or vegan butter)
• Garlic, minced
• Salt and black pepper
• Ground nutmeg or sage (optional, for flavor)
• Grated Parmesan or vegan cheese (optional)
• Fresh herbs like thyme or parsley, for garnish

Directions

1. In a medium saucepan, bring water or broth to a boil. Add salt to season.
2. Slowly whisk in the cornmeal to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta thickens and becomes creamy—about 15–20 minutes.
3. Stir in pumpkin purée, minced garlic, olive oil or butter, and a pinch of nutmeg or sage if using. Mix well to combine.
4. Continue to cook for 5 more minutes, stirring often, until smooth and fully heated through.
5. Taste and adjust seasoning with more salt and pepper if needed. Stir in Parmesan cheese if desired.
6. Serve hot, garnished with fresh herbs or a drizzle of olive oil.

Servings and timing

This recipe serves 4 people.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: about 30 minutes

Variations

• Cheesy Version: Add shredded cheddar, goat cheese, or Parmesan for extra richness.
• Spiced Up: Stir in cayenne or chili flakes for a little heat.
• Herbed Polenta: Add finely chopped fresh sage, rosemary, or thyme for extra depth.
• Sweet Version: Use milk instead of broth, and add cinnamon, maple syrup, and nutmeg for a cozy breakfast polenta.
• Vegan Option: Use olive oil or vegan butter and a dairy-free cheese alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop with a splash of water or broth to loosen it back to a creamy consistency.
You can also pour the polenta into a dish to cool, slice it once firm, and pan-fry for a crispy variation.

FAQs

Can I use instant or quick-cooking polenta?

Yes, just follow the cooking time on the package and stir in the pumpkin and seasonings at the end.

What kind of pumpkin should I use?

Use 100% pure pumpkin purée. Avoid pumpkin pie filling, which contains added sugars and spices.

Can I make this ahead of time?

Yes, you can make it ahead and reheat with a splash of liquid to restore creaminess.

Can I freeze pumpkin polenta?

Yes, but note that the texture may change slightly. Freeze in portions and reheat with added liquid while stirring.

What’s the difference between cornmeal and polenta?

Polenta is a coarser grind of cornmeal. Either works, but polenta will yield a heartier texture.

What pairs well with pumpkin polenta?

Roasted Brussels sprouts, sautéed mushrooms, grilled chicken, or braised short ribs are all excellent pairings.

Is pumpkin polenta gluten-free?

Yes, both cornmeal and pumpkin are naturally gluten-free—just ensure your broth and any add-ins are also gluten-free.

Can I make it creamy without cheese?

Yes, the pumpkin adds natural creaminess. You can also add a bit of coconut milk or non-dairy cream for extra richness.

Can I bake the polenta after cooking?

Yes, pour it into a greased dish, top with cheese or breadcrumbs, and bake until golden for a different texture.

Can I use fresh pumpkin?

Yes, roast and purée fresh pumpkin in place of canned. Make sure it’s well-blended and not too watery.

Conclusion

Pumpkin Polenta is a warm, inviting dish that delivers comfort and seasonal charm in every spoonful. Whether you’re serving it as a cozy side or a meatless main, its creamy texture and subtle sweetness make it a fall favorite. Easy to prepare and endlessly adaptable, this dish deserves a spot on your autumn table.

Pumpkin Polenta

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Pumpkin Polenta is a creamy, savory dish that combines cornmeal with pumpkin purée for a warm, comforting meal or side. It’s seasoned with garlic, herbs, and optional cheese, making it a perfect fall-inspired recipe.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 cup yellow cornmeal or polenta
• 4 cups water or vegetable broth
• 1 cup pumpkin purée (not pumpkin pie filling)
• 2 tbsp olive oil or butter (or vegan butter)
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground nutmeg or dried sage (optional)
• 1/3 cup grated Parmesan or vegan cheese (optional)
• Fresh herbs like thyme or parsley, for garnish

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Instructions

1. In a medium saucepan, bring water or broth to a boil. Add salt to season.
2. Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
3. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 15–20 minutes.
4. Stir in the pumpkin purée, garlic, olive oil or butter, and nutmeg or sage if using.
5. Cook for another 5 minutes, stirring often, until fully combined and heated through.
6. Add black pepper to taste and stir in cheese if desired.
7. Serve hot, garnished with fresh herbs or a drizzle of olive oil.

Notes

• Use 100% pumpkin purée, not pumpkin pie filling.
• To make it vegan, use olive oil and omit cheese or use a dairy-free alternative.
• For a firmer texture, let the polenta cool and slice for pan-frying or baking later.
• Adjust seasoning with more garlic, herbs, or cheese based on personal preference.

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 2g
• Sodium: 360mg
• Fat: 9g
• Saturated Fat: 2.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 5mg