Creamy Pumpkin Polenta This post may contain affiliate links.Read my disclosure policy.There’s no cream in this Creamy Pumpkin Polenta.Instead, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg – and it’s delightful.

Creamy Pumpkin Polenta I love creamy polenta and had wanted to try a pumpkin version by mixing some puree into it.I was planning on adding cream or cream cheese, but it turned out so creamy without it I left it out.This super simple recipe, made with basic pantry ingredients, is the perfect cozy comfort side dish.

Serve it topped with roasted veggies or your favorite sauce, like this Slow Cooker Beef Ragu or Slow Cooker Bolognese.What is polenta made from? Polenta is an Italian dish made from ground yellow cornmeal.It’s similar to grits, but grits are typically made from white corn.

Creamy Polenta Ingredients: Polenta: Cook the cornmeal in salted water.Butter: All you need is two tablespoons of unsalted butter.Pumpkin: Use a half cup of canned or homemade pumpkin puree.

Cheese: You can swap Pecorino Romano for parmesan if you prefer.Nutmeg: Just a pinch pulls this whole dish together.How to Make Creamy Pumpkin Polenta from Scratch Boil salted water in a large pot.

Slowly add the polenta to the boiling water, whisking it while you add it to prevent any lumps from forming.Simmer and Stir: Lower the heat and add the butter.Whisk the polenta until it starts to thicken.

Cover the

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