You might be asking yourself. What can I make with canned pumpkin? And outside of this pumpkin polenta, the options are endless!
Well first and foremost, Happy November!
What did I say. Blink…. and Duh Duh Duh Duh Another month bites the dust. And another month gone and another one gone… Okay I promise, It’s out of my system. Outside of time FA-LYING (flying), it has been so unseasonably nice here in Phoenix. Usually we are right in the 90’s and it’s been a mix of 70’s and 80’s. So thank you mother nature, you bad b. I’m gearing up to go to Flagstaff, Dallas, and Houston for work in these next few weeks. So basically in my house, it’s practically Thanksgiving. And I am loving it. Last year I didn’t get to share so much of my comfort food recipes, because of my hiatus from blogging. But thank goodness I am back. One; I have so many fun holiday ideas and two; it’s literally my favorite type of food.
But back to the lady of the hour: Pumpkin Polenta
Yes, I did just write that. Everything about this pumpkin polenta is magic. Just look at it. I honestly don’t know why I didn’t hand out bowls of this pumpkin polenta for Halloween. I mean, I think that would go over excellent.There is always next year I guess.
The way the flavors go together in this pumpkin polenta is like it was meant to be. Mixing the pumpkin with the Parmigiano Reggiano was probably the best idea of the flavor combinations. And let’s talk about that for a minute. So if you are thinking of going and buying the pre-grated parm at the supermarket, I am going to very calmly tell you to step away from the shopping cart. Why you ask? For starters, a lot of time there is added ingredients to ensure the cheese doesn’t become one big ball. And also, FLAVOR PEOPLE!!! When you grate the cheese from the wedge the flavor is amazing. So take my advice always buy wedges!
So now you ask, “What can I make with canned pumpkin”? Many things, friends, but start here and you won’t be disappointed!
The Best Fall Pumpkin PolentaPrint Recipe
- 1 cup Polenta
- 3 cup, water or stock
- 1 can Pumpkin Puree
- ¾ cup-1 cup Parmigiano Reggiano, freshly grated
- 1 tsp Fresh Thyme, chopped
- Salt and Pepper
- 1 pound Brussel Sprouts, halved
- 2 cup, Butternut Squash, diced
- Olive Oil
- ¼ cup, Pomegranate Seeds
- Pomegranate Reduction:
- 1 cup, Pomegranate Juice
- 1/3 cup, Maple Syrup
Preheat oven to 400 degrees
Toss brussel sprouts and butternut squash in olive oil, salt, and pepper (you may want to toss brussel sprout and butternut squashes separately and cook on separate baking sheets if the sizes differ quite a bit, as cooking times will be different)
Pour on to baking sheet and bake for about 18-22 Minutes until fork tender and golden
When done pull out of oven and set aside
In a medium pot add 1 cup polenta and 3 cup water or stock
Allow to bring to a boil, turn down heat and cook until all the water is absorbed and the mixture is thick and creamy (20-30 min)
Once polenta is thick add in pureed pumpkin, freshly grated parmigiano reggiano, thyme, salt, and pepper
Taste to see if you need to adjust seasoning
Cover with lid and set aside until ready to serve
Add pomegranate juice and maple syrup to small pot and cook over medium to medium-high heat
You will want to cook it down to about ¼ - 1/3 cup
Be sure not to forget about this, because it can be quickly over cooked
When done cooking set aside
Once done roasting brussel sprouts and reduction, you are going to toss the brussel sprouts in the pomegranate reduction
To assemble pour the pumpkin polenta into a bowl top with roasted butternut squash and brussel sprouts
Using a cheese grate or peeler, peel of a thin sheet of parmigiana reggiano and place on top
Sprinkle 1-2 tbsp of pomegranate seeds on top, enjoy!
I try to start with preheating the oven and getting the veggies in. When the veggies are roasting I typically do the polenta and reduction at the same time.