Pumpkin Polenta with Roasted Pine Nuts
Pumpkin Polenta with Roasted Pine Nuts
Submitted by Chef Laura Cavender
Potatoes, Pastas and Grains
Ingredients
- 4 cups water or broth
- 2 tablespoons Fustini’s Sage Wild Mushroom olive oil
- 1 teaspoon of salt
- 1-2 cups of squash, cooked and mashed or 1 can of pumpkin
- 1 cup organic polenta or cornmeal, coarse ground
- 1/3 cup pine nuts or sliced almonds
- A few sprigs of fresh sage
- 2 teaspoons Sage Wild Mushroom olive oil
- Optional: Crumbled Goat Cheese or shaving of Parmesan if desired
Directions
- Toast pine nuts in a hot dry skillet, turning out to cool once golden. Drizzle still-hot skillet with sage oil and lay sage leaves down, frizzling up until crispy. Let cool with pine nuts and crumble and crush together, setting to the side as a garnish.
- In a large pot, bring water, salt, and olive oil to a boil. Now add the polenta, stirring constantly to mix well. It will thicken in 5-8 minutes and may splatter so be careful. Once it's as thick as oatmeal, turn off the heat and stir in the pumpkin. Pour into a large serving bowl, tasting for salt. Garnish with Crisped Sage and toasted Pine nuts.
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