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Creamy Pumpkin Polenta Two Ways

This is a simple recipe for Creamy Pumpkin Polenta - Two Ways using lactose free Lactaid Milk. Enjoy savory Creamy Pumpkin Polenta with Sage and Walnuts or Creamy Pumpkin Polenta with Pecans and Pomegranate Molasses.
Ingredients
  Olive oil/Clarified butter 2 Tablespoon
  Walnut 1 Cup (16 tbs), chopped
  Sage leaves 5 Small, rolled and sliced (chiffonade style)
  Salt 1 Teaspoon ((or to taste))
  Pepper 1 Teaspoon ((or to taste))
  2% lactaid milk 2 Cup (32 tbs)
  Pumpkin puree 1 Cup (16 tbs)
  Polenta 1 Cup (16 tbs), coarsly ground
  Brown sugar 2 Tablespoon, packed
  Ground cinnamon 1 Teaspoon
  Vanilla paste/1 teaspoon vanilla extract 1 Teaspoon
  Pomegranate molasses 4 Tablespoon ((1 tablespoon per serving)
  Pecans 1 Cup (16 tbs), chopped
  Fresh pomegranate arils 1 Cup (16 tbs) ((seeds))
Directions

MAKING
1. In a small sauté pan, heat olive oil or clarified butter.
2. Add chopped walnuts and sage. Cook over medium heat until walnuts begin to smell toasty and sage is curled.
3. Turn off heat and leave on warm stove top while polenta is prepared.
4. In a heavy bottomed 2 quart sauce pot whisk Lactaid milk and pumpkin puree together.
5. Bring to a boil over medium high heat; when mixture begins to boil; stir in polenta slowly so it does not clump.
6. Continue to cook stirring constantly for 3-5 minutes or until polenta is thick and creamy.
7. Remove from heat and scoop half the mixture out into a heat proof glass bowl; set aside.

SERVING
8. To plate the savory polenta; stir in salt and black pepper to taste. Divide among four serving dishes for appetizer or two for a side dish. Top each with some of the warm walnut sage topping. Serve immediately.
9. To prepare the sweet dish: stir brown sugar, cinnamon and vanilla into reserved polenta. Drizzle each of four dessert plates with 1 1/2 teaspoons pomegranate molasses.
10. Divide sweet creamy polenta between the four dishes.
11. Top each serving with chopped pecans, sprinkle with pomegranate arils (seeds) and drizzle with 11/2 teaspoons pomegranate syrup.
12. Serve warm or room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
8

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