Italian-American·Side Dish
Sage-Infused Baked Pumpkin Polenta
A savory, earthy twist on classic polenta, using pumpkin puree and fried sage for a sliceable side dish that is creamy on the inside with a golden, cheesy crust.
Prep
15m
Cook
60m
Total
75m
Serves
8
Method
- 01
Add butter and olive oil to a saucepan over medium-high heat. Once the butter melts, add sage leaves and fry for a few seconds until crisp and dark green. Remove the sage and reserve on a paper towel; keep the flavored fat in the pan.
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- 02
To the same pan, add the pumpkin puree and cold water. Season with salt and black pepper. Whisk to combine and bring the mixture to a boil over high heat.
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- 03
Slowly whisk in the fine cornmeal to avoid lumps. Reduce heat to medium-low and cook for 20 to 25 minutes. Whisk frequently at first, then every 3-4 minutes to prevent sticking. The polenta is done when it is creamy and no longer feels gritty.
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- 04
Turn off the heat. Stir in a splash of milk, a pinch of cayenne, and the freshly grated Parmesan cheese until thoroughly combined.
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- 05
Transfer the mixture into a generously oiled 9x9 inch cake pan. Smooth the top and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours, or ideally overnight, until firm.
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- 06
Preheat oven to 425°F (220°C). Invert the chilled polenta onto a cutting board and cut into 8 equal rectangles. Place the pieces onto a lined baking sheet. Top each square with shredded cheese and a sprinkle of cayenne or paprika.
Watch · 5:22
- 07
Bake for about 30 minutes or until the polenta is heated through and the cheese is melted and golden. Garnish with the reserved fried sage leaves before serving.
Watch · 6:33
From Chef John
“You only make that mistake once.”
“Ribbed for your visual pleasure.”
“You are after all the Lord of how to garnish your baked cornmeal with gourd.”