Pumpkin Polenta with Sage Butter Recipe

Introduction

Pumpkin Polenta with Sage Butter is a comforting and flavorful dish perfect for fall or any cozy meal. Creamy polenta enriched with pumpkin puree is topped with rich, crispy sage butter, creating a lovely balance of taste and texture. This simple recipe is perfect as a side or a light main course.

Ingredients

• 1 cup yellow cornmeal
• 4 cups vegetable broth
• 1 cup pumpkin puree (canned or fresh)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese (optional)
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• Olive oil for drizzling

Instructions

1. Step 1: Prepare the broth by bringing the vegetable broth to a simmer in a medium saucepan over medium heat.
2. Step 2: Gradually whisk in the cornmeal to the simmering broth, stirring constantly to prevent lumps. Reduce heat to low and continue stirring for 10–15 minutes until the polenta thickens and pulls away from the sides of the pan.
3. Step 3: Stir in the pumpkin puree, salt, black pepper, and nutmeg. If using, add the grated Parmesan cheese for a creamier texture. Cook for another 5 minutes, mixing well.
4. Step 4: In a small skillet, melt butter over medium heat. Add sage leaves and cook until the butter turns golden brown and the leaves become crispy, about 3–4 minutes. Watch carefully to avoid burning and reduce heat if needed.
5. Step 5: Spoon the warm polenta into bowls or plates. Drizzle with the sage butter along with the crispy sage leaves. Finish with a light drizzle of olive oil.
6. Step 6 (Optional): Garnish with extra Parmesan cheese or toasted pumpkin seeds for added flavor and crunch.

Tips & Variations

• For a richer flavor, substitute half the vegetable broth with chicken broth if not vegetarian.
• Add a pinch of cayenne pepper for a subtle spicy kick.
• Use fresh pumpkin puree for the best natural sweetness and texture.
• Swap out sage for thyme or rosemary for a different herbal note.
• To make it vegan, omit Parmesan cheese and use a plant-based butter alternative.

Storage

Store leftover pumpkin polenta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to restore creaminess. Prepare sage butter fresh when serving for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant polenta for this recipe?

Instant polenta cooks faster but may have a slightly different texture. You can use it, but adjust cooking times accordingly and stir frequently to avoid lumps.

How do I prevent the sage butter from burning?

Cook the butter over medium or medium-low heat and keep a close eye on it. If the butter starts to darken too quickly, reduce the heat to avoid burning while still crisping the sage leaves.

Pumpkin Polenta with Sage Butter Recipe

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★★★★★

4.9 from 68 reviews

This comforting Pumpkin Polenta with Sage Butter recipe combines creamy, slightly spiced pumpkin-infused polenta with rich, nutty browned butter and crispy sage leaves. It’s a warm, hearty dish perfect for fall or any time you crave cozy flavors. The polenta is cooked slowly on the stovetop until creamy and thickened, then enhanced with Parmesan cheese and spices, while the sage butter adds an aromatic, savory finish.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Polenta

• 1 cup yellow cornmeal
• 4 cups vegetable broth
• 1 cup pumpkin puree (canned or fresh)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese (optional)

Sage Butter

• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• Olive oil for drizzling

Instructions

1. Prepare the Broth: In a medium saucepan, combine the vegetable broth and bring it to a simmer over medium heat.
2. Cook the Polenta: Gradually whisk in the cornmeal to the simmering broth, stirring constantly to avoid lumps. Reduce the heat to low and continue to stir gently for about 10-15 minutes until the polenta thickens and pulls away from the sides of the pan.
3. Mix in Pumpkin: Stir in the pumpkin puree, salt, black pepper, and nutmeg. If desired, add the grated Parmesan cheese at this stage for added creaminess. Continue to cook for another 5 minutes, ensuring the mixture is well incorporated and heated through.
4. Prepare Sage Butter: In a small skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and cook until the butter begins to turn golden brown and the sage leaves become crispy, about 3-4 minutes. Watch carefully to prevent burning and reduce heat if necessary.
5. Serve: Spoon the warm pumpkin polenta into bowls or onto plates. Drizzle generously with the sage butter along with crispy sage leaves. For an extra touch, drizzle a little olive oil over the top.
6. Garnish (Optional): Sprinkle additional Parmesan cheese or a few toasted pumpkin seeds for added texture and flavor.

Notes

• Use fresh pumpkin puree if available for a vibrant, fresh flavor, or canned pumpkin puree as a convenient alternative.
• Stir the polenta continuously to prevent lumps and ensure a smooth texture.
• The sage butter adds a fragrant, nutty flavor that complements the pumpkin; avoid burning it by watching closely.
• For a dairy-free version, omit Parmesan cheese and use olive oil or a plant-based butter alternative.
• Leftovers can be refrigerated and reheated gently with a splash of broth or water to loosen the polenta.

Keywords: Pumpkin polenta, Sage butter, Fall recipe, Creamy polenta, Vegetarian side dish, Comfort food