Creamy Pumpkin Polenta recipe

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11/20/2011

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Why not use this recipe for Creamy Pumpkin Polenta as a side dish, or even on its own.

Ingredients

4 strips thick cut bacon, chopped
1 tablespoon butter
1/2 medium onion, finely chopped
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/8 teaspoon nutmeg
1 cup pumpkin puree
1 cup whole milk
2 1/2 cups chicken broth
1 cup quick cooking polenta
1 cup shredded cheddar cheese
2 tablespoons cream cheese

Directions

In a medium sauce pan over medium heat cook the bacon until it is crisp. Remove the bacon from the pan and do not drain the fat.

Still over medium heat add the butter to the reserved bacon fat. Once the butter melts and starts to foam add the onion and cook until softened, about 2 minutes. Add the garlic, red pepper flakes, salt, and nutmeg and cook until fragrant, about 1 minute.

Add the pumpkin puree and cook, stirring constantly, until slightly darker in color, about 3 minutes.

Whisk in the milk and chicken broth and once it comes to a boil slowly whisk in the polenta. Cook, stirring constantly, for 6 to 8 minutes, or until the polenta thickens. If the polentas seems stiff add a little more milk. Reduce the heat to medium low.

Stir in the shredded cheese and cream cheese until thoroughly melted. Pour the polenta into a serving dish and garnish with the crisp bacon. Serve hot.

Enjoy!

Servings

Serves 6-8

Recipe and picture provided by Evil Shenanigans food blog.

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