Creamy Pumpkin Polenta
There’s no cream in this Creamy Pumpkin Polenta. Instead, this polenta is made with pumpkin puree, Pecorino Romano, and a pinch of nutmeg.
Foto: Skinnytaste
Bahan-bahan
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup yellow polenta or medium ground cornmeal
- 2 tablespoons unsalted butter
- 1/2 cup canned or homemade pumpkin puree
- 1/3 cup grated Pecorino Romano
- pinch of nutmeg
Langkah-langkah
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Heat salted water to a boil over high heat in a heavy-bottomed 2 or 3 quart pot.
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Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.
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Lower the heat to a very low simmer and add the butter.
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Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 to 30 minutes, stirring occasionally with a wooden spoon so the polenta doesn't stick to the bottom of the pot.
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The polenta should be soft and tender when done. If not, let it cook a few minutes longer.
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Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.
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Taste for salt as needed.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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