Pumpkin Polenta

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Serves 4 bowls

Roasting your own pumpkin for puree is wonderful, but if you don't have the time organic canned pumpkin works just fine. Polenta cooking times may vary, adjust accordingly adding more liquid if necessary.


  • 3 tablespoons olive oil or ghee
  • 3 medium shallots, minced
  • 2 cloves garlic, minced
  • 5 - 6 cups low-sodium vegetable broth
  • 1 cup polenta
  • 1 teaspoon fresh thyme leaves, more to garnish
  • 1 cup pumpkin puree {fresh or canned}
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Balsamic Roasted Beets {see below}


  1. Heat the oil in a large skillet over low heat, add in the shallots and sauté for 2 minutes. Then add in the garlic and cook for 1 more minute.
  2. Turn the heat up to medium, add in the broth and bring to a simmer. Next slowly add in the polenta while stirring constantly and simmer until the polenta has thicken somewhat.
  3. Turn the heat back down to low and add in the thyme, pumpkin, turmeric, paprika salt and pepper and stir. Cook the polenta while stirring occasionally until done. Cooking times and liquid amounts will vary depending on the kind of polenta you are using - adjust accordingly.
  4. Plate the polenta, and then top it with the beets, fresh thyme and more pepper.

Recipe Notes

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