Pumpkin Polenta With Browned Butter & Sage | Guest Post From The Pig & Quill
6 servings adjust servings
Note: So you know how, with some polenta, you have to stir and stir and stir – and then hurry up and eat it immediately before it seizes into one thick corn puck? Yeah, well, thanks to a little help from polentube and a fair amount of pumpkin, that just doesn’t happen! This stuff stays smooth and creamy even after a night in the fridge. It’s seriously foolproof – and ridiculously deereeshus.
Ingredients
- 1/2 stick (4 T) unsalted butter
- 1 tsp dried thyme
- 5-6 large fresh sage leaves, finely chopped
- 1/2 29 oz can pumpkin (about 1.5 cups)
- 1/4 cup packed light brown sugar
- 1 tsp salt, plus more to taste
- 1 tsp cinnamon
- dash nutmeg
- 18 oz prepared polenta, cut into large chunks (the tube kind, available at many grocery stores or Trader Joe's)
- 1.5 cups stock (chicken or veggie)
- 1/4 cup finely grated parmesan cheese
- freshly ground black pepper
Instructions
- Add butter, thyme and sage to a small saucepan set over medium-low flame and heat until butter is melted and turns a light, nutty brown, swirling occasionally, about 3-5 mins
- Add half of browned butter mixture to a second, larger saucepan set over medium flame. (Reserve remaining butter for later.) Add pumpkin, browned sugar, cinnamon, nutmeg and 1 tsp salt. Combine to melt sugar and heat pumpkin through, another 5 mins or so
- Add polenta chunks and mash with a potato masher to incorporate
- Whisk in stock a little at a time until mixture is smooth and all stock is used
- Add cheese, plenty of black pepper and more salt to taste (if necessary)
- Transfer to serving bowl(s) and top with reserved butter and herbs.
- Enjoy!
