I am gone today to go visit the puppy that we get in early November. My mom went with me and we are going to taking in the Fall foliage, enjoy a ferry ride, drink too much coffee and going to peek at the little muffin headed baby cavalier that I can’t wait to get my hands on!

Pumpkin Cheddar Polenta

Pete, Pia, Coco and I all have a name list going right now, and there are some major name wars going on around here, namely (no pun intended!) between Pete and Pia. I can’t wait to see which little guy will be ours and what name will suite him best. I will let you know as soon as I do…

When I get back this afternoon, I am going to have to make a batch of this incredible Pumpkin Cheddar Polenta. It is unbelievably delicious. I know because I scarffed half of a pan down myself. Even the kids were willing to eat some of this (and its gluten free for Pia!) and everything else Pete and I devoured. You can also refrigerate leftovers and cut it into rounds and grill it or pan fry it!

Pumpkin Cheddar Polenta

I ate mine with just a little olive oil and some green onions, but I think it would be an amazing side for pork chops or a steak too. Add a kale salad and you have an incredible Autumn meal!

Pumpkin Cheddar Polenta

To make this Pumpkin, Cheddar Polenta this is what you do:

In a large deep sauté pan, bring the chicken broth to a simmer over medium heat. Add the pumpkin and stir into the broth until it is well combined.

Pumpkin Cheddar Polenta

When the broth comes back to a simmer, pour in the polenta and stir until there are no lumps.

Pumpkin Cheddar Polenta

Now here comes the hard part. You pretty much have to continually stir the polenta for about 25 minutes. I added the water after 10 minutes and then let it cook down over the next 15 minutes. 5 minutes before the cooking time is done, stir in the butter.

Pumpkin Cheddar Polenta

When you have been cooking and stirring the polenta for about 25 minutes, taste the polenta to make sure that it is completely cooked and creamy in texture.
Add the cheese and stir until it is completely melted and creamy. Season to taste with kosher salt.

Pumpkin Cheddar Polenta

Serve in bowls with a drizzle of olive oil and a sprinkle of green onions.

Pumpkin Cheddar Polenta

 

(This becomes gluten free by using gluten free broth and polenta)

Recipe: Pumpkin, Cheddar Polenta

Ingredients

  • 4 cups chicken broth
  • 1 cup pumpkin puree (I used canned organic canned pumpkin)
  • 1 cup polenta
  • 2 cups water
  • 2 tablespoons butter
  • 1 ½ cups sharp white cheddar, shredded
  • Kosher salt
  • A drizzle of olive oil and Green onions for garnish

Instructions

  1. In a large deep sauté pan, bring the chicken broth to a simmer over medium heat. Add the pumpkin and stir into the broth until it is well combined.
  2. When the broth comes back to a simmer, pour in the polenta and stir until there are no lumps.
  3. Now here comes the hard part. You pretty much have to continually stir the polenta for about 25 minutes. I added the water after 10 minutes and then let it cook down over the next 15 minutes. 5 minutes before the cooking time is done, stir in the butter.
  4. When you have been cooking and stirring the polenta for about 25 minutes, taste the polenta to make sure that it is completely cooked and creamy in texture.
  5. Add the cheese and stir until it is completely melted and creamy. Season to taste with kosher salt.
  6. Serve in bowls with a drizzle of olive oil and a sprinkle of green onions.

Preparation time: 2 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

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Categorized: Dinner, Side dishes
Tagged:

I am gone today to go visit the puppy that we get in early November. My mom went with me and we are going to taking in the Fall foliage, enjoy a ferry ride, drink too much coffee and going to peek at the little muffin headed baby cavalier that I can’t wait to get my hands on!

Pumpkin Cheddar Polenta

Pete, Pia, Coco and I all have a name list going right now, and there are some major name wars going on around here, namely (no pun intended!) between Pete and Pia. I can’t wait to see which little guy will be ours and what name will suite him best. I will let you know as soon as I do…

When I get back this afternoon, I am going to have to make a batch of this incredible Pumpkin Cheddar Polenta. It is unbelievably delicious. I know because I scarffed half of a pan down myself. Even the kids were willing to eat some of this (and its gluten free for Pia!) and everything else Pete and I devoured. You can also refrigerate leftovers and cut it into rounds and grill it or pan fry it!

Pumpkin Cheddar Polenta

I ate mine with just a little olive oil and some green onions, but I think it would be an amazing side for pork chops or a steak too. Add a kale salad and you have an incredible Autumn meal!

Pumpkin Cheddar Polenta

To make this Pumpkin, Cheddar Polenta this is what you do:

In a large deep sauté pan, bring the chicken broth to a simmer over medium heat. Add the pumpkin and stir into the broth until it is well combined.

Pumpkin Cheddar Polenta

When the broth comes back to a simmer, pour in the polenta and stir until there are no lumps.

Pumpkin Cheddar Polenta

Now here comes the hard part. You pretty much have to continually stir the polenta for about 25 minutes. I added the water after 10 minutes and then let it cook down over the next 15 minutes. 5 minutes before the cooking time is done, stir in the butter.

Pumpkin Cheddar Polenta

When you have been cooking and stirring the polenta for about 25 minutes, taste the polenta to make sure that it is completely cooked and creamy in texture.
Add the cheese and stir until it is completely melted and creamy. Season to taste with kosher salt.

Pumpkin Cheddar Polenta

Serve in bowls with a drizzle of olive oil and a sprinkle of green onions.

Pumpkin Cheddar Polenta

 

(This becomes gluten free by using gluten free broth and polenta)

Recipe: Pumpkin, Cheddar Polenta

Ingredients

  • 4 cups chicken broth
  • 1 cup pumpkin puree (I used canned organic canned pumpkin)
  • 1 cup polenta
  • 2 cups water
  • 2 tablespoons butter
  • 1 ½ cups sharp white cheddar, shredded
  • Kosher salt
  • A drizzle of olive oil and Green onions for garnish

Instructions

  1. In a large deep sauté pan, bring the chicken broth to a simmer over medium heat. Add the pumpkin and stir into the broth until it is well combined.
  2. When the broth comes back to a simmer, pour in the polenta and stir until there are no lumps.
  3. Now here comes the hard part. You pretty much have to continually stir the polenta for about 25 minutes. I added the water after 10 minutes and then let it cook down over the next 15 minutes. 5 minutes before the cooking time is done, stir in the butter.
  4. When you have been cooking and stirring the polenta for about 25 minutes, taste the polenta to make sure that it is completely cooked and creamy in texture.
  5. Add the cheese and stir until it is completely melted and creamy. Season to taste with kosher salt.
  6. Serve in bowls with a drizzle of olive oil and a sprinkle of green onions.

Preparation time: 2 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8

Recipe by Heather Christo (http://heatherchristo.com)