Recipe

Cheesy pumpkin polenta

Apr 30, 2011 2:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 6
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Ingredients

Cheesy pumpkin polenta
  • 750 gram piece pumpkin
  • 1 litre (4 cups) water
  • 1 cup (170g) polenta
  • 70 gram butter
  • 1 cup (80g) parmesan, coarsely grated
  • freshly ground black pepper and salt, to season
  • extra parmesan, to serve

Method

Cheesy pumpkin polenta
  • 1
    Place pumpkin in a microwave-safe bowl; cover; microwave on HIGH (100%) for about 3 minutes. Remove pumpkin with tongs, place on chopping board. When cool enough to handle, cut off skin and scoop out seeds; discard. Cut pumpkin into wedges.
  • 2
    Put pumpkin back in bowl; cover. Microwave on HIGH (100%) for about 8 minutes, or until pumpkin is soft. Drain, return to bowl; mash pumpkin until smooth.
  • 3
    In a medium saucepan, heat water to boiling; gradually stir in polenta with a wooden spoon. Reduce heat to low; simmer, stirring, for about 10 minutes, or until polenta is thick. Remove from heat.
  • 4
    Add butter, cheese and pumpkin to polenta; stir until smooth. Season to taste.
  • 5
    Sprinkle with extra cheese before serving.

Notes

Be careful when taking the pumpkin out of the microwave as the bowl will be very hot.

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