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Polenta with pumpkin and vanilla

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Ingredients for 4 servings:

  • some olive oil for frying
  • 2 medium-sized onions, finely chopped
  • 200 g pumpkin flesh, in small cubes
  • 5 dl milk
  • 5 dl water
  • 200 g polenta, coarse
  • 1 tbsp vegetable bouillon (bouillon paste)
  • 2 vanilla pods, pulp only
  • 4 tbsp Parmesan, freshly grated
  • some chives, cut into rolls

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

goes wonderfully with game

Sauté the onions and pumpkin cubes in olive oil, cooking gently until slightly tender. Add the water and milk and bring to a boil. Whisk the polenta, pasta, and vanilla seeds into the boiling liquid, bring to a boil, and simmer over low heat until simmered (refer to the package instructions; this can take 10 to 30 minutes). Stir frequently. Remove from the heat, stir in the cheese, let it rest briefly, and garnish with the chives.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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