Pumpkin Polenta

Autumn notes of rosemary, sage and pumpkin make this a perfect fall side dish.

Happy Halloween! Why not warm up before or after some trick-or-treating with this savory pumpkin polenta? Or, even use it as one of your Thanksgiving side dishes! It’s unique, delicious, and yet fits into the Gluten-Free, Vegan rules if you have guests with diet restrictions, or not!

I love everything pumpkin and enjoy balancing it’s sweet richness with savory flavors, and everything about this reminds me of fall! Plus, talk about super quick and easy! If you don’t have diet restrictions, I’m gonna jump out on a pretty sturdy limb and say that this would be extra delicious with some shaved parmesan added to it

The Innards:

• 2 cups Low Sodium Vegetable Broth
• 1 cup water
• 1 cup fast cooking Polenta
• 1 1/2 cups Pumpkin Puree (about 2/3 of a 15 oz can)
• 1 TBSP Butter
• 1 TBSP Fresh Sage, minced
• 1 TBSP Fresh Rosemary, minced
• 1 clove Garlic, minced
• S + P

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 4-6

How to Make it:

1. In a small skillet heat the butter on medium heat and toss the chopped herbs and garlic in for one minute until very fragrant, then set aside.

2. In a saucepan boil your broth and water on high heat.

3. When boiling, whisk in your polenta until thick and creamy and turn heat to low.

4. Stir in pumpkin, butter herbs, and some salt and pepper to taste.

Serve Warm

Bon Appétit!