Savory Pumpkin Polenta with Parmesan & Sage
Savory Pumpkin Polenta with Parmesan & Sage gives a familiar comfort-food side a warm seasonal twist. Yellow cornmeal cooks slowly until tender and creamy, then pumpkin puree is stirred in with Parmesan, butter, black pepper, and fresh sage. The pumpkin blends right into the polenta, giving it a beautiful golden color, a little extra body, and just enough natural sweetness to round out the savory flavors without making the dish taste like dessert.
It’s simple enough for a weeknight and uses familiar ingredients, but it still feels a little special when the weather turns cool. Serve it alongside roasted chicken or pork, Italian sausage, sautéed mushrooms, braised greens, or a tray of roasted vegetables. You can also use it as a soft, creamy base for a more substantial meal.
What makes this recipe especially useful is that it shows how adding more plants to your plate doesn’t always have to mean serving another salad or vegetable on the side. Sometimes it can be as easy as working a plant food into something you already enjoy.
Savory Pumpkin Polenta with Parmesan & Sage
Ingredients
- 2 2/3 cups low-sodium chicken or vegetable broth
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 2/3 cup yellow polenta or coarse-ground cornmeal
- 1/2 cup pumpkin puree
- 1 1/2 tbsp butter, divided
- 2 tsp finely chopped fresh sage
- 1/3 cup finely grated Parmesan cheese, plus more for serving
- Salt, to taste
Instructions
- Bring the broth, garlic powder, and black pepper to a gentle simmer in a medium saucepan. Slowly whisk in the cornmeal stirring constantly so it does not clump.
- Reduce the heat to low and cook, stirring frequently with a wooden spoon or whisk, for about 25 to 35 minutes, or until the cornmeal is fully tender and creamy. If it becomes too thick before the cornmeal is cooked through, add a little more hot broth or water as needed.
- Note: if using packaged polenta cook according to package directions.
- While the cornmeal cooks, melt about half of the butter in a small skillet over medium heat. Add the sage and cook briefly, just until fragrant and beginning to crisp. Remove from the heat.
- Once the polenta is tender and no longer tastes gritty, stir in the pumpkin puree, remaining butter, Parmesan, garlic powder, black pepper, and the sage butter.
- Continue cooking for another 2 to 3 minutes, stirring, until everything is heated through and the polenta is smooth and creamy. Taste and adjust the salt as needed.
- Spoon into a serving bowl and finish with additional sage and a little extra Parmesan if desired.
Notes
- For a little more contrast, finish with cracked black pepper or a small drizzle of olive oil.