If you’re looking for a delicious way to bring cozy fall flavors to your table, this Baked Pumpkin Polenta is a must-try! It’s creamy on the inside, with a crispy, cheesy crust on the outside. The addition of pumpkin makes it subtly sweet and earthy, while fried sage adds a burst of flavor to every bite. Whether served as a side dish or a comforting main course, this dish will quickly become a fall favorite!
Why You’ll Love This Recipe
- Seasonal twist: The pumpkin adds warmth and depth to the polenta.
- Crowd-pleaser: This dish is perfect for holidays, dinner parties, or family meals.
- Easy to prep: You can make it ahead and bake it just before serving.
Ingredients for Baked Pumpkin Polenta
This recipe makes 8 servings. Here’s what you’ll need:
- 2 tbsp olive oil
- 2 tbsp butter
- 8-10 fresh sage leaves
- 1 (15 oz) can pumpkin puree
- 5 ½ cups water
- 1 ½ tsp kosher salt (or to taste)
- ½ tsp freshly ground black pepper
- 1 ½ cups finely ground yellow cornmeal
- Pinch of cayenne pepper (optional)
- ¼ cup milk
- 1 ½ cups grated Parmigiano Reggiano or Pecorino cheese
- ⅔ cup grated Monterey Jack or mozzarella cheese
How to Make Baked Pumpkin Polenta
Step 1: Make the Sage Butter
In a medium saucepan, heat olive oil and butter over medium-high heat. Once melted, add sage leaves and fry until they darken and stop bubbling (about 20-30 seconds). Remove the leaves and place them on a paper towel to drain. Set them aside for garnishing.
Step 2: Prepare the Polenta Base
Add the pumpkin puree and water to the pan and whisk to combine. Bring the mixture to a boil over high heat, then season with salt and black pepper.
Gradually sprinkle in the cornmeal while whisking constantly to avoid lumps. Lower the heat to medium-low and cook for about 25 minutes, stirring occasionally, until the polenta is soft and creamy.
Step 3: Add Cheese and Flavor
Turn off the heat and stir in a pinch of cayenne pepper (optional), milk, and Parmigiano Reggiano cheese. Mix until smooth and creamy.
Step 4: Cool and Chill the Polenta
Grease a 9×9-inch pan with olive oil and spread the polenta evenly. Let it cool to room temperature, then cover the pan and refrigerate for at least 3 hours to firm up.
Step 5: Bake to Golden Perfection
Preheat the oven to 425°F (220°C). Invert the chilled polenta onto a cutting board and cut it into 8 pieces.
Place the pieces on a parchment-lined baking sheet and sprinkle them with Monterey Jack cheese. If you like extra spice, add a dash of paprika or cayenne pepper on top.
Step 6: Bake and Serve
Bake for 30 minutes, or until the cheese is melted and the edges of the polenta are golden brown. Garnish with the crispy sage leaves and serve hot.
Tips for the Best Baked Pumpkin Polenta
- Make it ahead: Chill the polenta the night before to save time.
- Experiment with cheese: Swap out Monterey Jack for Gruyère or cheddar.
- Add herbs: Try adding rosemary or thyme to the polenta for extra flavor.
What to Serve with Baked Pumpkin Polenta
This dish pairs well with roasted meats, sautéed greens, or a simple side salad. It’s also a fantastic vegetarian option when served with roasted vegetables or a hearty soup.
Nutritional Information (Per Serving)
- Calories: 277
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 11g
- Sodium: 679mg
Why This Recipe Works for Fall
The warm pumpkin flavors and crispy sage make this polenta the ultimate comfort food for autumn. Plus, it’s a creative way to incorporate pumpkin into savory dishes, not just desserts.
Save & Share this Recipe!
Love this recipe? Be sure to share it with your friends on social media. Tag us with #BakedPumpkinPolenta #FallCooking #PumpkinSeason #ComfortFood so we can see your creations!
This Baked Pumpkin Polenta will quickly become a staple on your autumn menu. It’s deliciously rich, easy to prepare, and brings seasonal flavors to every bite. Give it a try for your next meal and let us know what you think! 🍁