Looking for a cozy fall dish that’s both savory and satisfying? This baked pumpkin polenta is a delicious addition to any seasonal meal. With creamy pumpkin, melted cheese, and crispy sage, it works equally well as a comforting side dish or a vegetarian main course. Whether you’re preparing a weeknight dinner or hosting guests, this easy recipe will impress.
What Makes This Baked Pumpkin Polenta Special?
This dish stands out because of the combination of earthy pumpkin and rich cheeses. Not only is it simple to prepare, but it can also be made in advance and baked just before serving. The crispy edges, melted cheese, and buttery sage make it a delightful side dish for fall celebrations.
Ingredients for Baked Pumpkin Polenta
Make sure you have these ingredients ready:
- 2 tbsp olive oil
- 2 tbsp butter
- 8-10 sage leaves
- 1 (15 oz) can pumpkin puree
- 5 ½ cups water
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 1 ½ cups yellow cornmeal
- Pinch of cayenne pepper (optional)
- ¼ cup milk
- 1 ½ cups grated Parmigiano Reggiano
- ⅔ cup grated Monterey Jack cheese
How to Prepare This Creamy Baked Pumpkin Polenta
1. Start with Sage Butter
Heat olive oil and butter in a saucepan over medium-high heat. Fry the sage leaves until crisp and dark green, about 30 seconds. Place them on a paper towel to drain.
2. Make the Polenta Base
In the same pan, stir together pumpkin puree and water. Bring the mixture to a boil and season with salt and pepper. Slowly add the cornmeal while whisking continuously. Lower the heat and let it cook for about 25 minutes until smooth and thick.
3. Add Cheese for Extra Creaminess
Once the polenta is cooked, stir in a pinch of cayenne, milk, and Parmigiano Reggiano. Mix until smooth.
4. Set the Polenta in a Pan
Transfer the polenta to a greased 9×9-inch pan and spread it evenly. Let it cool to room temperature, then refrigerate for at least 3 hours to firm up.
5. Bake the Polenta
Preheat your oven to 425°F (220°C). Invert the chilled polenta onto a cutting board and slice it into 8 equal pieces. Place them on a parchment-lined baking sheet and sprinkle with Monterey Jack cheese. For a little heat, add paprika or cayenne on top.
6. Serve and Enjoy
Bake for 30 minutes until the polenta turns golden brown and the cheese melts. Garnish with the crispy sage leaves and serve hot.
Perfect Pairings for Baked Pumpkin Polenta
This dish pairs beautifully with:
- Roast chicken or turkey for a hearty fall meal
- Grilled salmon with lemon butter sauce
- Roasted vegetables or a mushroom ragu for a vegetarian option
For a complete autumn dinner, serve it alongside a crisp salad with apples and walnuts.
Tips for the Best Pumpkin Polenta
- Prepare Ahead: Make the polenta a day before and refrigerate until ready to bake.
- Experiment with Cheese: Try Gruyère or sharp cheddar for a different flavor.
- Spice It Up: Add more cayenne for a kick or some smoked paprika for depth.
Nutritional Information (Per Serving)
- Calories: 277
- Fat: 16g
- Carbs: 25g
- Protein: 11g
- Sodium: 679mg
Enjoying Your Baked Pumpkin Polenta
This baked pumpkin polenta brings all the best fall flavors to your table. Its creamy texture, paired with crispy edges and rich cheese, makes it a versatile dish you’ll want to enjoy throughout the season. Whether as a side for a holiday dinner or the main feature of a cozy vegetarian meal, it’s guaranteed to please.