Creamy Pumpkin Polenta

This recipe is naturally gluten-free and vegan. For additional flavor, you could use butter in place of the olive oil and add a sprinkle of goat cheese or parmesan, if desired.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4


  • 3 tablespoons olive oil
  • 3 medium shallots minced
  • 2 cloves garlic minced
  • 5 - 6 cups low-sodium vegetable broth
  • 1 cup polenta
  • 1 cup pumpkin puree {see notes}
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1/2 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • Balsamic Roasted Beets {see below}


  • Heat the olive 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 minute more.
  • Then 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 bring it to a simmer again. 
  • Turn the heat back down to low and add in the pumpkin, thyme, sage, paprika, salt and pepper, and stir. Cook the polenta while stirring occasionally until done.
  • Scoop the polenta into 4 bowls, and then top it with the Roasted Balsamic Beets and pepper.


Cooking times and liquid amounts will vary depending on the kind of polenta you are using - read your package instructions and adjust accordingly.
Roasting your own pumpkin using pie pumpkins for fresh purée is best.