Pumpkin Polenta Pumpkins

Name: Pumpkin Polenta Pumpkins
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 425 grams pure pumpkin puree; 2 Tbsps fresh thyme, finely chopped; 1 liters low-sodium chicken broth; 2 Tbsps olive oil; 177 milliliters freshly grated Parmesan cheese; 8 servings Salt and pepper; 2 or 3 scallion greens, cut into 1/4-inch pieces; 3 Tbsps unsalted butter; 414 milliliters yellow cornmeal

Need a gluten free side dish? Pumpkin Polenta Pumpkins could be an awesome recipe to try. This recipe makes 8 servings with 283 calories, 11g of protein, and 13g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up parmesan cheese, thyme, chicken broth, and a few other things to make it today. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Lightly grease a large, rimmed baking sheet. In a bowl, blend cornmeal and 1 cup cold broth into a thick paste.

Ingredients you will need

Cornmeal

Broth

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Baking Sheet

Bowl

In a large saucepan, bring remaining broth and butter to a rolling boil.

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Butter

Broth

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Sauce Pan

Whisk in puree, lower heat and return to a gentle boil.

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Whisk

Whisk in cornmeal and cook, stirring constantly, until thick enough to hold trail of a spoon, about 5 minutes.

Ingredients you will need

Cornmeal

Equipment you will use

Whisk

Remove polenta from heat, stir in cheese and thyme; season with salt and pepper. Stir until cheese is melted and mixture is blended. Working quickly, pour hot polenta into prepared pan and spread evenly with a spatula. Cool for 1 hour, cover and refrigerate for at least 2 hours, until chilled through and firm. (Polenta can be made to this point up to 2 days ahead.)

Ingredients you will need

Salt And Pepper