Nice for fall and colder weather, this creamy polenta is made even creamier with the addition of pumpkin puree. Definitely comfort food. Serve it without the sausage for breakfast topped with a poached egg, or skip the sausage and use vegetable broth for a vegan dish. Not matter how you serve it, it’s sure to please.
Add oil to a medium heavy pot. When oil is warm, add onion and cook until it's soft and translucent. Add garlic and cook 1 minute.
Add broth to pot and bring to a boil. Add cornmeal and stir well or whisk so it does not clump. Turn heat to low and cover. Cook polenta approximately 20 minutes, stirring several times so it does not stick on the bottom of the pan. When it is near done, taste to feel the texture, It should be creamy with a little texture.
While polenta is cooking, slice sausage links in half lengthwise, then chop crosswise. Brown in a non-stick pan.
When polenta is creamy and all broth is absorbed, stir in the pumpkin and heat through. If using Parmesan, stir in now. Ladle polenta into shallow bowls and top with chicken sausage. Garnish with options if desired.
Notes
No sausage? Try these options:
For breakfast, top pumpkin polenta with a poached egg
For a vegetarian or vegan dish, use vegetable broth, skip the cheese and top with roasted vegetables
Serve pumpkin polenta as a side dish to roast chicken
Instead of sausage, top with cooked shrimp
Topped with Roasted Steakhouse Mushrooms for a vegetarian entree