Pumpkin Polenta by Chef Mimi @ Chef Mimi Blog (a guest post)
Hello, Ladies and Gents… Bubbly and funny Friends… I missed you! <3
Thankfully, I am back! I think I was gone for too long that I need to spend another one whole month to catch up. How are things going at the blogging world and here at FF? Ohhh! How I missed the FF crowd – the people, the gossip (ooppss) and the FOOOOOD!!! Made new friends? And speaking of friends… I brought you one. She’s Chef Mimi. I was hooked when I knew that Chef Mimi shares a lot of pasta dishes. Gosh! I love pasta. I mean, who doesn’t? Other than that, she shares so many wonderful dishes from around the world.
Anyway, it’s so sad to say that I am not staying for long… so I bring you Chef Mimi.
Over the years I’ve been asked quite frequently about the difference between polenta and grits. But they are the same thing – essentially, cornmeal. Polenta is the Italian name for the dish, and grits are well known in the states as a Southern staple. They are both a savory porridge of sorts, made with ground corn. The only thing that is different is the grind of the cornmeal. There are finer grinds and coarser ones.
The reason I love polenta (and grits) is that I can do wonderful things with it depending on my mood and the season. For example, with fall approaching, I’ve begun stocking up on one of my favorite canned ingredient – pumpkin puree. I add pumpkin to soups, stews, pastas, meat loaves, risottos, and today, polenta. Pumpkin not only complements the cornmeal flavor, but it creates a beautiful orange color as well. It just screams autumn!
When you go to cook your cornmeal as polenta, you need to read the package directions. Because polenta comes in various grinds, the cooking times vary. Just as with purchased pasta, read the directions. Also keep in mind that cornmeal nearly triples in volume when it cooks, so unless you’re cooking for an army, don’t be tempted to use more than 1 cup of polenta, which is perfect for 4-5 servings. Here’s what I did.
PUMPKIN POLENTA
- Servings: 4-5
- Difficulty: easy
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
3 cups chicken broth
1/2 can pumpkin puree
1 teaspoon salt
1 cup medium-grind cornmeal
Instructions:
In a large pot, heat the butter and oil over medium-heat until the butter just browns. Add the onion and stir, lower the heat to medium low. Sauté the onion for about 3-4 minutes.
Add the garlic and cook for just about 30 seconds, then stir in the broth, pumpkin, and salt.
Turn up the heat and bring the mixture to a boil. Using a whisk, slowly pour in the cornmeal. Lower the heat and simmer the polenta, whisking occasionally, until all of the liquid is incorporated.
If it gets too thick, add a little more liquid. This process should only take about 8-10 minutes unless you’re using a coarser cornmeal.
Serve with grated cheese, if desired, such as Parmesan, or, in my case, Monterey Jack!
If you want your polenta a little more decadent, substitute some heavy cream or even goat’s milk for some of the broth.
Just think of the ways you can make polenta! Add pesto, sun-dried tomatoes, mushrooms, both fresh and dried, ancho chile paste, achiote oil – you name it!
Note: Just like oatmeal, polenta will keep thickening with time. If you need to refrigerate any leftover polenta, make it really soupy before you store it. Only then will you have a chance of not discovering a cornmeal frisbee in your frig the next day!
Thank you for that wonderful treat, Chef Mimi.
Blogging buddies, let’s all welcome Chef Mimi… and dig in. 😛 For more of Chef Mimi, please hop on to Chef Mimi Blog.
Thank you to the ever kind, Angie, and to our co-hosts.
Happy FF#37!
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Enjoy the weekend and enjoy the party!!
Find me on Instagram, Twitter, Pinterest and Facebook.
PS: Guest bloggers kept on emailing me even after the deadline, and Chef Mimi is one of them. I still have few treats from the remaining guest bloggers… so watch out, foodies. 😀
45 Comments
Sophie33
An excellent guest post & a lovely tasty recipe too! Mmmmmm
Jhuls
Indeed! Thanks a lot, my dear friend. <3
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Suchitra
Missed you Jhuls!Nice to meet you chef Mimi!Love the new creative ways of making polenta!
Jhuls
Sorry to be just responding, Su! I missed you as well. <3 Thanks a lot for being here. Happy Wednesday! <3
laurasmess
How beautiful… this post by Chef Mimi and also just seeing you back on the ranch, Jhuls!!! I adore anything with creamy polenta and this pumpkin version is gorgeous. With cheese, non-negotiable (yep, I’m a cheese freak!). Hugs xxx
Jhuls
Who is not a cheese freak? 😀 The friend of mine who introduced me to white/feta cheese was surprised that I consume more white cheese than her. 🙂
Chhapan Bhog
Hi Jhuls, welcome back.. Happy FF.. 🙂
Jhuls
Sorry to be just responding! Thank you so much. 🙂
deliciouslynell
Yum!
Jhuls
I am so late – thank you, Nell. <3
Lori
You have definitely been missed Jhuls!!! <3 You are well loved! And this recipe by Chef Mimi is delicious looking!
Jhuls
Thanks, Lori. I missed you, too. <3 I sent you an email, btw. 😉
cookingwithauntjuju.com
Pumpkin polenta is a perfect Fall dish. I like polenta as you can make it any flavor you want and pumpkin is a new one for me 🙂
Jhuls
Thank you for being here, Aunt Juju. <3 Hope you have an awesome weekend.
MamaD1xx4xy
Welcome back! This looks like the perfect autumn food. We love grits and polenta in our house, especially with garden fresh pumpkin this time of year.
Jhuls
Thank you so much. It feels great to be back. Thanks for stopping by and have a wonderful weekend. <3
spiceinthecity
Welcome back Jhuls!! And what a delicious recipe from Chef Mimi! Yummmm!
Jhuls
Thank you, Naina. It’s good to be chatting with you again. <3
HostessAtHeart
I love polenta, and this recipe would compliment so many dishes!
Jhuls
Honestly, I never had polenta. But it really looks so tempting. Have a lovely weekend. <3
HostessAtHeart
You to Jhuls! I made it for the first time last year, and it’s so creamy. I don’t make it often because it’s not diet friendly the way we like it. 🙂
Nancy
Welcome back, Jhuls…your presence was certainly missed. <3
Thanks for the introduction to Chef Mimi…this pumpkin polenta sounds heavenly!
Jhuls
Awww… thanks, Nancy. I’ve missed you, too. Enjoy the rest of your weekend. <3
Arl's World
Welcome back Jhuls!!! My Mom always had grits at the breakfast table growing up …my Dad loved them, me, not so much. But I have to say these look very yummy with the addition of the pumpkin. Yum! Maybe I will give grits or polenta another try! 🙂 Happy FF and weekend to you!!
Jhuls
Thank you so much. I think you really should, Arl. Enjoy your weekend. <3
skd
Nice to have you back Jhuls 🙂 You were truly missed 🙁
And a big warm and hearty welcome to Chef Mimi <3
Jhuls
You are so sweet, skd!! <3 I missed you, too.
Elaine @ foodbod
Helloooo gorgeous Jhuls :))) love Mimi’s blog, great guest post x
Jhuls
Elaine!!! I missed you! Glad to hear that you are co-hosting. 😉 Hope you enjoy the rest of your weekend.
Elaine @ foodbod
Thank you sweetie, hope you are okay xx
Hilda
It’s nice to see you back Jhuls, and thanks for bringing Mimi along. This dish makes me realize I have not used polenta enough – this recipe is a great inspiration. Hope you both have a lovely weekend.
Jhuls
Thanks, Hilda! I feel so great to be back and to hear that you are co-hosting. Hope you have a lovely weekend as well. <3
Hilda
Thanks. 🙂
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Michelle @ Giraffes Can Bake
Yum, this looks amazing, thank you for sharing! It’s good to have you back at FF Jhuls, it’s just not the same without you!
Jhuls
Awww… thanks a lot, Michelle. I missed the FF crowd! 🙂
sarahgiebens
Welcome back, Jhuls! I missed you! <3
Happy FF!
Jhuls
Thank you, Sarah!! I definitely missed you, too. <3
nimmiafzal
Hi jhuls.. Welcome back😃!!
Happy to see you back.. And happy FF
Jhuls
Thank you, Nimmi. I am glad to see you, too. 😀 Happy FF!
lapetitepaniere
Hello, hello welcome back, Jhuls, we miss you 🙂 Thank you for the great recipe Ladies.
Jhuls
I missed you, too, Linda!! It’s our pleasure. Happy FF! 🙂
Andrea Giang | Cooking with a Wallflower
Welcome back, Jhuls! This pumpkin polenta looks so delicious and perfect for the fall =)
Jhuls
Thank you, Andrea. It feels great to be chatting with you today and to attend at today’s FF! 🙂