For an even richer flavor, consider using homemade pumpkin puree. Fresh herbs like rosemary or thyme can be substituted for sage. Adjust the amount of cayenne pepper to your preference. The polenta can be prepared a day in advance and baked just before serving.
Baked Pumpkin Polenta
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PREP TIME10 mins
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COOK TIME1 hrs
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TOTAL TIME4 hrs 10 mins
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SERVING8 People
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VIEWS10
Experience the comforting embrace of autumn with our Baked Pumpkin Polenta. This dish transforms simple polenta into an elegant, deeply flavored centerpiece. Imagine a creamy, pumpkin-infused interior encased in a golden, subtly crisp crust, each bite delivering a harmonious blend of sweet and savory notes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol33 mg
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Fiber3 g
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Protein11 g
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Saturated Fat7 g
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Sodium679 mg
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Sugar2 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepInfuse the oil: In a saucepan over medium-high heat, melt butter into the olive oil. (1 minute) Add sage leaves and fry until they darken and cease bubbling. (20-30 seconds) Remove to a paper towel-lined plate; reserve the infused oil.
02
StepPumpkin infusion: Introduce the pumpkin puree to the pan, followed by the water. Increase heat to high, whisking until a boil is achieved. Season with salt and pepper.
03
StepPolenta perfection: Gradually sprinkle in the cornmeal, whisking continuously into the boiling mixture. Reduce heat to medium-low, and cook, stirring occasionally, until the polenta achieves a creamy, smooth consistency, free of any gritty texture. (Approximately 25 minutes)
04
StepEnrich the base: Remove from heat. Stir in cayenne (if using), milk, and Parmigiano Reggiano cheese. Whisk until thoroughly combined, ensuring a homogenous mixture.
05
StepSet the stage: Generously grease a 9x9-inch cake pan with olive oil. Evenly spread the polenta into the prepared pan. Allow to cool to room temperature, then wrap and chill in the refrigerator for a minimum of 3 hours to ensure firmness.
06
StepPrepare for baking: Preheat oven to 425 degrees F (220 degrees C). Invert the chilled polenta onto a cutting board and divide into 8 equal portions.
07
StepGarnish: Transfer polenta squares to a lined baking sheet, and crown each with grated Monterey Jack cheese. Dust with paprika or additional cayenne for a hint of color and spice, if desired.
08
StepBake to golden perfection: Bake in the preheated oven until the polenta is heated through and the edges exhibit a beautiful golden-brown hue. (Approximately 30 minutes) Garnish with the reserved fried sage leaves and serve immediately.
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Damon Boehm
Jun 29, 2025This recipe is amazing! The fried sage really makes it special.
Esperanza Shanahanwyman
Jun 28, 2025I made this for Thanksgiving and it was a hit! Everyone asked for the recipe.
Jailyn Prohaska
Jun 23, 2025I added some roasted butternut squash to the polenta mixture and it was a great addition.
Therese Roob
Jun 21, 2025Easy to follow instructions and the result was delicious. Thank you!
Kari Watsica
Jun 20, 2025The polenta was so creamy and flavorful. I will definitely be making this again.
Billy Wehner
Jun 14, 2025My family loved this! I used Gruyere cheese on top and it was fantastic.