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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.

Image of Pumpkin Sage Polenta with Roasted Vegetables

  • Prep Time

    20min

  • Cook Time

    40min

  • Total Time

    1hrs

  • Serving Size

    6-8

  • Category Title Polenta

  • Cuisine Type Italian

  • level Simple

Recipe By: Delallo

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 Cheese
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt

Directions

  • Preheat the oven to 375˚F.
  • 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.
  • 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.
  • 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.
  • Divide polenta into individual bowls, top with roasted vegetables and a generous drizzle of cream sauce.

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Keywords:

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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.