How to Make Creamy Oven-Baked Polenta with Pumpkin - A Step-by-Step Guide

When the leaves start to turn and the air becomes crisp, it's time to start thinking about warm and comforting recipes that celebrate the flavors of fall. One dish that perfectly captures the essence of the season is creamy oven-baked polenta with pumpkin. This hearty and satisfying dish combines the rich and creamy texture of polenta with the sweet and earthy flavor of pumpkin, resulting in a meal that is as delicious as it is comforting.

Polenta, a traditional Italian dish made from...

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Ingredients

  • cooking spray
  • 2 cups water
  • 2 cups milk
  • 1 cup stone-ground cornmeal
  • 1 ½ teaspoons salt
  • 1 (14 ounce) can pumpkin puree
  • 1 cup shredded Jarlsberg cheese
  • ½ cup grated Parmigiano-Reggiano cheese, divided
  • ¼ cup sour cream
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon coarsely ground black pepper
  • salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Additional Time: 5 mins
  • Total Time: 1 hr 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.
  • Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.
  • Bake, uncovered, in the preheated oven for 40 minutes.
  • Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.
  • Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.
  • Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.
  • Nutrition

    267 cal.

    • Total Fat: 11g
    • Saturated Fat: 7g
    • Cholesterol: 33mg
    • Sodium: 920mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 3g
    • Total Sugars: 7g
    • Protein: 13g
    • Vitamin C: 3mg
    • Calcium: 344mg
    • Iron: 2mg
    • Potassium: 332mg