Ohh yummy. That is pretty much my opinion on anything involving pumpkin. Tonight’s recipe was inspired by my friend Megnar, who in turn was inspired by the one and only Rachel Ray. Shhh don’t tell! Just kidding, I actually don’t dislike Rachel as much as many people do, but I will admit I don’t think I have ever made one of her recipes before because I don’t think most of them are very healthy. However, this recipe for Pumpkin Polenta was easy to modify and perfect to make for a quick dinner for one. I had some Trader Joe’s Sundried Tomato Chicken Sausage, and knowing that pumpkin and sage are natural companions, I thought I would give this recipe an Italian spin. I substituted cannellini beans for black beans, pecorino for manchego, and added some thyme as well. I eliminated the butter and oil, and didn’t miss it. Overall the flavor was great – complex but comforting at the same time. Hoepfully I’ll be making this again soon to share with Ben! Here’s my modified version of the recipe, for one serving.
Pumpkin Sage Polenta with Chicken Sausage
1/4 of a yellow onion, sliced thinly
1 clove garlic, minced
1 link Trader Joe’s Sundried Tomato Chicken Sausage, sliced
1/2 of a roasted red pepper, sliced
1/2 cup drained, rinsed cannellini beans
3/4 cup chicken stock
1/4 cup polenta (corn meal)
1/2 cup canned pumpkin (you could also use any cooked, mashed winter squash)
small handful of fresh sage and thyme, chopped
salt and pepper to taste
2 tbsp pecorino romano cheese or parmesan
In a nonstick pan coated with cooking spray, saute onions and garlic until onions are soft and translucent. Add sausage, peppers, and beans, and heat through. Keep warm while preparing polenta.
In a small saucepan, whisk together pumpkin and chicken stock and bring to a boil. Add polenta and stir constantly with a fork until it comes together, about two minutes (be careful, it might splatter!). Remove from heat and stir in seasonings and cheese. Transfer to a plate and top with sausage mixture.