Pumpkin Polenta, Good Anytime of the Year
March Cooking By Color – Orange
Polenta is one of those grains that gets shoved in the back of the pantry and forgotten. Then when I decide to make it I remember how much I love it and will eat it for days on end. That is what happened with this dish. I guess it was only natural that with an opened can of pumpkin I would be making this dish again.
I like polenta because it takes less than 10 minutes to make and is so versatile. You can make it creamy and sweet for a breakfast porridge, make it creamy but savory with any number of spices, pour it into a casserole dish and let it harden for pizza crust, make fries out of it, use it as a topping for a Mexican casserole…I could go on and on.
Other tasty ways to use polenta:
Have you tried polenta before? How do you like to have polenta? Share in the comments!
I served my polenta one day with sautéed veggies and fried tempeh. Another day I had it with roasted veggies. Then this week I spread it along the bottom of the plate, piled greens on top of it with 2 GoodSeed spicy breakfast patties and creamy cilantro dressing (shown above). A review of this amazing Austin company is coming next month!
Pumpkin-spiced Polenta with Sauteed Veggies
1/2 cup diced onion
Pinch sea salt
1 teaspoon apple cider vinegar
1 teaspoon tamari
1 teaspoon smoked paprika
Dash garlic powder
2 cups water
1/2 cup polenta
1/2 cup canned pumpkin
1 cup diced orange bell pepper
1 small head of baby boy choy, chopped
1 cup chopped zucchini
Dash garlic powder
Dash sea salt
Mix together onion, water, polenta, vinegar, tamari, and spices in a small saucepan and bring to a boil. Lower flame to lowest setting and simmer, whisking frequently for about 10 minutes. Polenta will get thick and creamy. Stir in pumpkin. Continue whisking for a few minutes to incorporate the ingredients.
Meanwhile, broth saute veggies until bright and crisp tender. Pour into bowls immediately and sprinkle veggies on top. Serve with tempeh or another kind of protein for a complete meal!