Pumpkin Polenta with Sage Butter Recipe
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.
- 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
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
- Prepare the Broth: In a medium saucepan, combine the vegetable broth and bring it to a simmer over medium heat.
- 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.
- 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.
- 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.
- 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.
- 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
