Pumpkin Polenta With Sage Butter
This creamy Pumpkin Polenta with Sage Butter is a warm, comforting dish perfect for fall gatherings. With velvety pumpkin, nutty cornmeal, and fragrant sage-infused butter, it’s a simple yet elegant meal that pairs beautifully with roasted vegetables or grilled meats.
Calories:
Ingredients
- 1 cup yellow cornmeal
- 4 cups vegetable broth
- 1 cup pumpkin puree canned or fresh
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon nutmeg
- ½ cup grated Parmesan cheese optional
- 4 tablespoons unsalted butter
- 10 fresh sage leaves
- Olive oil for drizzling
Instructions
- Bring the vegetable broth to a gentle simmer over medium heat. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
- Lower the heat and cook for 10–15 minutes until thick and pulling away from the sides of the pan.
- Stir in the pumpkin puree, salt, pepper, nutmeg, and Parmesan if using. Cook for another 5 minutes until smooth and creamy.
- In a small skillet, melt butter over medium heat, add sage leaves, and cook until the butter turns golden and the leaves are crisp, about 3–4 minutes.
- Spoon the warm pumpkin polenta into bowls, drizzle with the sage butter, and top with the crispy sage leaves.
- Finish with a touch of olive oil and extra Parmesan or toasted pumpkin seeds, if desired.