Description
A cozy fall dish featuring creamy polenta, sweet roasted pumpkin, and savory caramelized mushrooms. Perfect for warm gatherings and heartfelt moments.
Ingredients
Scale
- 1 cup polenta
- 1 small potimarron (or pumpkin)
- 2 cups mixed mushrooms (cremini and shiitake)
- 4 cups vegetable broth
- 1 onion (sweet or shallots)
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon thyme (fresh or dried)
- 1/4 cup Parmesan cheese (optional)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the potimarron in half, scoop out the seeds, and slice into wedges. Toss with olive oil, salt, and pepper, then roast for 25-30 minutes.
- Bring 4 cups of vegetable broth to a gentle boil. Slowly whisk in 1 cup of polenta and reduce heat to low. Stir continuously for 25-30 minutes until thick and creamy.
- Heat olive oil in a skillet over medium heat. Sauté diced onions until translucent, then add minced garlic and sauté until fragrant.
- Add cleaned mushrooms to the onion and garlic mixture. Season with salt and pepper, cooking for about 7-8 minutes until caramelized.
- Once the potimarron is roasted, mash some wedges into the polenta. Stir in the sautéed mushrooms and thyme, adjusting seasoning to taste.
- Scoop the creamy polenta into bowls and top with remaining roasted potimarron and mushrooms. Sprinkle with Parmesan cheese if desired.
Notes
For extra creaminess, stir in a bit of butter or additional olive oil into the polenta before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
Keywords: polenta, pumpkin, fall recipe, vegetarian dish, cozy meal