Pumpkin Polenta With Browned Butter & Sage | Guest Post From The Pig & Quill

Cook Time 20 minutes Total Time 0:20
Serves 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.


  • 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


  1. 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
  2. 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
  3. Add polenta chunks and mash with a potato masher to incorporate
  4. Whisk in stock a little at a time until mixture is smooth and all stock is used
  5. Add cheese, plenty of black pepper and more salt to taste (if necessary)
  6. Transfer to serving bowl(s) and top with reserved butter and herbs.
  7. Enjoy!


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