Pumpkin Polenta with Sage Butter (Print Version)
Creamy polenta with pumpkin and sage butter, perfect for autumn gatherings or cozy family dinners.
# Ingredients:
→ Polenta Base
01 -
240 g yellow cornmeal
02 -
960 ml vegetable broth
03 -
240 g pumpkin puree
04 -
1 teaspoon salt
05 -
0.5 teaspoon ground black pepper
06 -
0.5 teaspoon ground nutmeg
07 -
60 g grated Parmesan cheese (optional)
→ Sage Butter Topping
08 -
56 g unsalted butter
09 -
10 fresh sage leaves
10 -
Olive oil, for drizzling
# Steps:
01 -
Pour vegetable broth into a medium saucepan and bring to a gentle simmer over medium heat.
02 -
Gradually whisk in yellow cornmeal to the hot broth, stirring constantly to prevent lumps. Reduce heat to low and continue stirring for 10–15 minutes until the mixture thickens and pulls away from the pan sides.
03 -
Stir pumpkin puree, salt, black pepper, and nutmeg into the thickened polenta. If using, fold in grated Parmesan cheese. Cook for 5 minutes, ensuring all ingredients are fully combined.
04 -
Meanwhile, melt unsalted butter in a small skillet over medium heat. Add fresh sage leaves and cook, swirling occasionally, until the butter turns golden brown and sage leaves are crisp, about 3–4 minutes. Avoid burning the butter by lowering the heat as needed.
05 -
Ladle the hot pumpkin polenta into warm bowls. Spoon the browned sage butter and crispy sage leaves over the top. Finish with a generous drizzle of olive oil. Optionally, garnish with extra Parmesan or toasted pumpkin seeds.
# Notes:
01 -
Continuous stirring during cornmeal incorporation prevents lumps, resulting in a smoother texture.
02 -
For added depth, roast fresh pumpkin before pureeing.