Best Creamy Oven Baked Polenta With Pumpkin Recipes

CREAMY PUMPKIN POLENTA

Steps:

• In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.

PUMPKIN POLENTA WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
• Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
• Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.

CREAMY OVEN BAKED POLENTA

Steps:

• preheat oven to 425.
• in a dish with a lid whisk together water, cornmeal, salt& pepper.
• cover and bake 30 minutes, stirring halfway through.
• remove from oven, add milk, butter, marjoram, adjust seasonings with salt& pepper, whisk until smooth.
• serve.

EASY OVEN-BAKED REAL POLENTA (NOT INSTANT)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
• Pour water into the prepared dish; stir in polenta and salt.
• Bake in the preheated oven until polenta is thickened, about 40 minutes. Stir in squash, sour cream, and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.

EASY OVEN-BAKED PUMPKIN POLENTA

Steps:

• Preheat oven to 350°F Generously coat a 3-quart baking dish with cooking spray.
• Combine water, salt and cornmeal in dish, mixing well (the mixture will separate). Bake, uncovered, 40 minutes. Remove from oven; stir in pumpkin, sour cream, pepper, nutmeg and half the cheeses. Bake 10 minutes.
• Remove from oven, top with remaining cheese, and place under the broiler for a few minutes, until top is brown and bubbly. Let stand 5 minutes before serving.

CREAMY PUMPKIN POLENTA

Steps:

• Bring water or stock and salt to boil. Reduce heat to a simmer.
• Stir in pumpkin.
• SLOWLY pour in corn meal while continuously stirring.
• An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING.
• If mixture gets too thick and impossible to stir, add more boiling liquid.
• Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture.
• Continue cooking and stirring for about twenty minutes.
• If you don't cook the polenta long enough, you won't achieve the proper creamy consistency.
• Continue to add additional liquid as necessary.
• The proper consistency should be that of a thick Cream Of Wheat Cereal.
• Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot.
• Serve with pat of butter and enjoy!

OVEN-BAKED CREAMY POLENTA

Steps:

• Preheat oven to 425 degrees. In an ovenproof saucepan with a lid, whisk together 3 cups water, cornmeal, salt, and pepper. Cover, and bake 30 minutes, stirring halfway through.
• Remove from oven, and add milk, butter, and marjoram; whisk briskly until smooth. Serve immediately.