Pumpkin Polenta

5 from 4 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner
Cuisine European
Servings 2 people


  • 200 g Nutmeg Pumpkin
  • 300 ml Vegetable broth
  • 90 g Polish meal
  • Chilli salt and pepper
  • 75 ml Milk 3.5%
  • 1 tbsp Butter
  • 1 piece Lemon
  • 1 piece Clove of garlic, small
  • 0,5 bunch Parsley
  • 1 tbsp Olive oil
  • 30 g Parmesan or spicy mountain cheese
  • 1 piece Chilli pepper, small


  • Clean the pumpkin and cut into small cubes, heat the vegetable stock and cook the pumpkin until soft for about 10 minutes. Remove with a slotted spoon and puree finely.
  • Stir the polenta into the broth and cook for about 5 minutes. Season with chilli salt and pepper and stir in the pumpkin puree. Pour in the milk and butter, stir well and reduce the heat. Cover and leave to swell for about 10 minutes,
  • In the meantime, finely grate the lemon peel and finely chop the parsley. Halve the chilli lengthways, clean and wash, dice very finely. Mix everything with olive oil and set aside.
  • Spread the polenta on plates and spread the gremolata on top. Finely grate the cheese over the polenta and serve.
  • The polenta can be served solo or as a side dish. But it also tastes good with fried, coarse sausage or with lemon chicken breast.
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Written by John Myers

Professional Chef with 25 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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