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Ingredients:

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1 cup polenta
1 cup pumpkin puree
4 tablespoons unsalted butter (cut into pieces for easier melting )
2 teaspoons fresh sage (chopped)
3 tablespoons cream Fraiche
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon paprika
4 cups water or vegetable broth

Preparation

1
Add four cups of water to a medium saucepan over medium-high heat.
2
Slowly add the polenta as you whisk.
3
Bring the pot to a boil, then lower the heat to low and let it simmer. Make sure to stir every 5 minutes. After 15 minutes, add the salt, pepper, and paprika, followed by the pumpkin puree. Whisk well, add sage butter and whisk again.
4
Cover and let it simmer for another 15 minutes until the polenta is plump and tender. Finally, stir in the cream Fraiche, and you are all done!
5
Turn off the heat and serve warm with some parsnip chips on top or some toasted pumpkin seeds! Enjoy!

Recipe Tips & Suggestions

Storage Instructions:

Cooling: Allow the creamy pumpkin butter polenta to cool to room temperature. Storing: Transfer the cooled polenta to an airtight container. Refrigeration: Store in the refrigerator for up to 3-4 days. Freezing: If you wish to freeze, ensure it's cooled completely. Transfer to freezer-safe bags or containers, removing as much air as possible, and store for up to 1 month.

Reheating Instructions:

From the Refrigerator: Place the desired amount of polenta in a saucepan. Add a splash of water or milk to help regain its creamy texture. Warm on low-medium heat, stirring continuously until heated through. From the Freezer: Thaw the polenta in the refrigerator overnight. Once thawed, follow the same steps as reheating from the refrigerator. Microwave: If you're in a hurry, transfer the polenta to a microwave-safe dish. Add a splash of water or milk, and microwave in 30-second intervals, stirring in between, until heated through.