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The recipe is completed in a large sauce pot.

Pumpkin Sage Polenta with Roasted Vegetables

Use your favorite roasted fall veggies to top this piece of pumpkin polenta perfection. We set it all off with a rich pumpkiny cream sauce, featuring notes of cinnamon and nutmeg. You can’t get any more fall than this.

INGREDIENTS

  • Polenta:
  • 1 1/2 cups water
  • 3 cups chicken stock
  • 3 tablespoons butter
  • 1 (9.2-ounce) box DeLallo Instant Polenta
  • 1 cup pumpkin purée
  • 1 tablespoon chopped sage
  • 1 teaspoon salt
  • Roasted Vegetables:
  • 2 large parsnips, peeled, quartered and sliced
  • 1 small butternut squash, peeled and sliced
  • 1 turnip, peeled and chopped
  • 1/2 pound Brussels sprouts
  • 1 large red onion, dice into large pieces
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 tablespoon chopped sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Cream Sauce:
  • 2 cups heavy cream
  • 3 tablespoons butter
  • 1/4 cup pumpkin purée
  • 1/4 cup DeLallo Grated Parmesan
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt

DIRECTIONS

  1. Preheat the oven to 375˚F.
  2. In a large mixing bowl, toss vegetables with olive oil. Arrange on a nonstick baking sheet. Sprinkle with sage, salt and pepper. Roast vegetables for 25-30 minutes, or until soft and caramelized.
  3. Meanwhile, in a saucepan, warm heavy cream and butter. Once butter has melted, stir in pumpkin (1/4 cup), Parmesan, cinnamon, nutmeg and salt. Keep warm on a low simmer until time to serve.
  4. In a saucepot, bring water, chicken stock and butter to a boil. Slowly whisk in polenta. Continuously stirring, cook for about 1 minute, or until polenta begins to thicken. Remove from heat. Stir in pumpkin (1 cup), sage and salt.
  5. Divide polenta into individual bowls, top with roasted vegetables and a generous drizzle of cream sauce.
Pumpkin Sage Polenta with Roasted Vegetables

Pumpkin Sage Polenta with Roasted Vegetables

Use your favorite roasted fall veggies to top this piece of pumpkin polenta perfection. We set it all off with a rich pumpkiny cream sauce, featuring notes of cinnamon and nutmeg. You can’t get any more fall than this.