Pumpkin Sage Polenta — Great Gluten Free Grain Series — Fall Edition

image link: Pumpkin Polenta with Sage and Parmesan - Gluten Free Grains Fall Edition

Pumpkin Sage Polenta — Great Gluten Free Grain Series — Fall Edition

Amy 2 comments
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Hey there! Bet you weren’t expect­ing to see me in your Inbox! Boy has life kept me busy this year. I miss this space, shar­ing with all of you, and most of all, cre­at­ing new recipes. It’s time I got back to my baby.

With Win­ter ahead, I’m hop­ing to enjoy a lit­tle more bal­ance in my life, specif­i­cal­ly, by being in one place for longer than a month. ‘Am I still in Taos?’ You ask. Yep, and lov­ing it!! In fact, I’m try­ing to spend more time here in my cozy home. Work has had me trav­el­ing for most of this year, and I’m ready to hiber­nate in my kitchen, which also means more time with you.

Remem­ber that Gluten-Free Grain Series we start­ed way back when? Let’s revis­it that.

This Fall edi­tion is a super easy, creamy, nut­ty, pump­kin-y Gluten Free grain you can use for just about any­thing this sea­son.

Sage, Pump­kin and Parme­san com­bine for one of my all-time favorite fla­vor pro­files (espe­cial­ly in these heav­en­ly but dead­ly Ravi­o­li — they can be made with either but­ter­nut or pump­kin). And what’s great about this recipe is that you can get all those delight­ful Fall fla­vors with­out the gluten.

This Sage Parme­san Pump­kin Polen­ta makes a great side dish for Thanks­giv­ing, or pair it with my Fall Har­vest Sal­ad and your favorite pro­tein for a cozy Fall din­ner par­ty with your friends. Oh, and don’t for­get the cock­tails!

If you don’t feel like enter­tain­ing this year, whip this dish up for a super-quick week­night meal. I like to top the left­overs with sautéed kale and a fried egg for a hearty brekky. The pos­si­bil­i­ties are end­less!

image link: Pumpkin Polenta with Parmesan and Sageimage link: Pumpkin Polenta with Parmesan and Sage

 

Pump­kin Sage Polen­ta  (Adapt­ed from Kitchen Con­fi­dante)(Dif­fi­cul­ty- Easy; Serves 4–6)

Ingredients

  • 3 cups water
  • 1 cup organ­ic polen­ta
  • 1 1/2 tsp sea salt, or more to taste
  • 1/2 cup pump­kin purée
  • 1 tea­spoon sage, chopped
  • 1/2 cup parme­san cheese, grat­ed (option­al)
  • 2 Tbsp unsalt­ed but­ter, cubed (or olive oil for non-dairy option)

Instructions

In a medi­um saucepan, bring water to a boil. Whisk in the polen­ta, and low­er the heat to medi­um-low. Sim­mer the polen­ta, stir­ring fre­quent­ly. Add the pump­kin and sage, and con­tin­ue stir­ring for about 15–20 min­utes, until the polen­ta begins to pull away from the sides of the saucepan. Stir in the parme­san cheese, salt, and but­ter (or olive oil). Serve imme­di­ate­ly.

image link: Pumpkin Polenta makes a great Gluten Free Fall side dish

image link: Pumpkin Polenta with Sage and Parmesan - Gluten Free Grains Fall Edition

Pumpkin Sage Polenta

image link: Pumpkin Polenta with Sage and Parmesan - Gluten Free Grains Fall Edition

By Amy Pub­lished: Novem­ber 6, 2017

  • Yield: 4–6 Serv­ings
  • Prep: 5 mins
  • Cook: 20 mins
  • Ready In: 25 mins

This gluten free grain makes the per­fect Fall side dish

Ingredients

Instructions

  1. In a medi­um saucepan, bring water to a boil. Whisk in the polen­ta, and low­er the heat to medi­um-low. Sim­mer the polen­ta, stir­ring fre­quent­ly.
  2. Add the pump­kin and sage, and con­tin­ue stir­ring for about 15–20 min­utes, until the polen­ta begins to pull away from the sides of the saucepan.
  3. Stir in the parme­san cheese, salt, and but­ter (or olive oil). Serve imme­di­ate­ly.

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2 Comments

car­ol collins

November 8, 2017 at 6:28 am

Dear Amy.….Happy that you are “back”. I always appre­ci­ate your recipes and com­ments. Thank you.….carol collins

 Reply

Amy

November 12, 2017 at 9:42 am

Thanks Car­ol! Hap­py you’re stick­ing with me. 🙂

 Reply

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