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Pumpkin Polenta with Sage Butter

Creamy pumpkin-infused polenta topped with nutty sage butter for a cozy, comforting autumn side dish or vegetarian main.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Polenta
  • 1 cup polenta coarse cornmeal
  • 3 cups vegetable broth
  • 1 cup pumpkin puree unsweetened
  • 0.5 cup milk or cream
  • 0.5 cup parmesan cheese grated
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
Sage Butter
  • 3 tbsp unsalted butter
  • 6 fresh sage leaves

Equipment

  • Saucepan
  • Whisk
  • Wooden spoon
  • Small skillet

Method
 

  1. Bring vegetable broth to a gentle boil in a saucepan.
  2. Slowly whisk in polenta, reduce heat to low, and cook while stirring for 15–20 minutes until thick.
  3. Stir in pumpkin puree, milk or cream, parmesan cheese, salt, and black pepper.
  4. In a small skillet, melt butter over medium heat and add sage leaves.
  5. Cook until butter is lightly browned and sage is crisp.
  6. Spoon sage butter over warm pumpkin polenta and serve immediately.

Notes

Add a pinch of nutmeg or chili flakes for extra warmth and depth.