Q1: What is the difference between polenta, cornmeal, and grits?

While they are all made from ground corn, there are some subtle differences. Polenta is traditionally made from a specific type of flint corn and has a medium to coarse grind. Cornmeal is a more general term and can have a fine, medium, or coarse grind. Grits are typically made from a different type of corn (dent corn) that has been treated in an alkaline solution (hominy) and are often more coarsely ground. For this recipe, a product labeled "polenta" or a medium-grind yellow cornmeal will work best.

Q2: How do I make my polenta perfectly creamy and not lumpy?

The number one secret is to add the dry polenta to your simmering liquid slowly and gradually, while whisking constantly . If you dump all the polenta in at once, the outside of the clumps will hydrate and form a gel, which will prevent the liquid from getting to the dry polenta in the middle, resulting in lumps. Whisking continuously as you pour is the key!

Q3: Can I make this dish ahead of time?

Yes, this is a fantastic make-ahead meal! The best method is to prepare the components separately and store them in the refrigerator for up to 3 days. When you are ready to eat, you can simply reheat the roasted vegetables in the oven or an air fryer, and reheat the polenta on the stovetop with a splash of milk or broth to make it creamy again.

Q4: Can I use a different kind of squash or vegetable for the topping?

Of course! This recipe is incredibly versatile. You could substitute the butternut squash with an equal amount of peeled and cubed sweet potatoes or kabocha squash . You could also swap the Brussels sprouts with other hearty vegetables that roast well, like broccoli florets or cauliflower .

Q5: Can I make this recipe vegan?

Yes, it's very easy to make this recipe vegan! Simply substitute the milk in the polenta with a high-quality, full-fat oat milk or canned coconut milk . Use a vegan butter substitute and either omit the Parmesan cheese or use your favorite brand of shredded vegan Parmesan .Be sure to use vegetable broth if the recipe calls for it.

The Best Cozy & Creamy Pumpkin Polenta

A creamy and savory vegetarian main course featuring pumpkin polenta topped with roasted vegetables. The dish starts with Brussels sprouts and butternut squash, which are tossed in olive oil and roasted until tender and browned. While the vegetables roast, a quick-cooking polenta is prepared with milk and water, then enriched with pumpkin puree, grated Parmesan cheese, butter, and fresh sage to create a rich, flavorful base. The finished polenta is served in bowls and topped with the roasted vegetables.

Author: Evelyn

Ingredients

1 pound Brussels sprouts, trimmed and quartered (about 4 cups)
1 pound cubed peeled butternut squash (about 3 cups)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
2 cups milk
1 cup quick-cooking polenta
1 (15-ounce) can pure pumpkin puree
3/4 cup grated Parmesan cheese (about 2 ounces), plus shaved Parmesan for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh sage

Instructions

Preheat the oven to 400°F.
On a rimmed baking sheet, toss the Brussels sprouts and butternut squash with the olive oil. Season with salt and pepper and spread in an even layer.
Roast for about 30 minutes, tossing halfway through, until the vegetables are tender and browned.
While the vegetables are roasting, bring 4 cups of water, the milk, and 1/2 teaspoon of salt to a simmer in a large saucepan over medium-high heat.
Gradually whisk in the polenta. Bring the mixture to a boil, then reduce the heat to low.
Cook, stirring often, for about 6 minutes until the polenta is creamy.
Whisk in the pumpkin puree and cook, whisking, for about 4 more minutes until it is warmed through.
Remove the saucepan from the heat and stir in the grated Parmesan, butter, and chopped sage. Season to taste with salt and pepper.
To serve, divide the pumpkin polenta among bowls. Top with the roasted vegetables and some shaved Parmesan. Drizzle with a little more olive oil.

Notes

Roasting the vegetables separately before adding them to the polenta is a key step that develops a deep, caramelized flavor.
Using quick-cooking polenta makes this a relatively fast meal to prepare.
Stirring the polenta often as it cooks is important to prevent it from sticking to the bottom of the pan and becoming lumpy.

Find it online: https://cookupjoy.com/pumpkin-polenta/