The pumpkin saga continues with a pumpkin sage polenta. I’m sure my pumpkin recipes outnumber a majority of my other recipes: obsessed much. I love the soft, moist tenderness that pumpkin tends to add to these dishes. Pumpkin fits nicely into polenta because it obtains a velvety texture when cooked. The softness is complimented well with the powerful sage for a complete balance of flavors, texture and delicacy.
As it is known today, polenta derives from earlier forms of grain–puls or pulmentum, more commonly known as gruel or porridge–eaten since Roman times. Polenta has a creamy texture due to the gelatinization of starch in the grain. However, it may not be completely homogeneous if a coarse grind or hard grain such as flint corn is used. Historically, polenta is served as a peasant food in North America and Europe, but is considered upscale today. Polenta is cooked by simmering in a water-based liquid combined with other ingredients. It is often cooked in a huge copper pot known in Italian as a paiolo. Polenta is known to be a native dish of and to have originated from Friuli. Boiled and leftover polenta may be left to set, then baked or fried.
Here are some tips to keep in mind:
- Use legit polenta not the pre-made, pre-packaged gross polenta. It has sodium and preservatives through the roof.
- I used homemade pumpkin puree; however, you can use canned pumpkin puree if
- In place of water, you can use milk for a creamier polenta. If using milk, nix the cheese
- Limit the sage. Sage is a powerful flavor profile, and you do not want to overpower
- The parmesan cheese softens the dish as a whole creating a deeper depth of flavor.
- You can use salted butter, but nix the salt otherwise.
- Be sure to continuously whisk the polenta after boiling to keep the polenta from burning and mix the ingredients.
- The polenta will begin to thicken once you begin stirring.
- Keep stirring!!!! Polenta is a corn meal base that requires constant stirring in order to cook correctly.
This dish is the perfect holiday and special occasion meal. Creamy and dreamy, the silky consistency and decadent aromas will melt in your mouth. Whipping up the pumpkin sage polenta will add a dash of autumn to your plate. It’s a sophisticated dish made easy.
Leave a comment with other pumpkin favorites. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.