Pumpkin-Mushroom Polenta with Fresh Sage Recipe

Looking for an easy Pumpkin-Mushroom Polenta with Fresh Sage recipe? Learn how to make Pumpkin-Mushroom Polenta with Fresh Sage using healthy ingredients.


Submitted by klostaunau

Makes 5 servings



Grilled polenta topped with a creamy, savory vegetarian sauce is low in fat and high in fiber, but its greatest attribute is its flavor.

Recipe Ingredients for Pumpkin-Mushroom Polenta with Fresh Sage

600 grams cooked polenta
1 tbs olive oil, divided
1 cup white onion, chopped
3 cloves garlic, crushed
2 cups baby portabello mushrooms, sliced
15 ounce pumpkin
1/2 tsp sea salt
1/4 tsp black pepper
1 cup sage leaves, fresh, loosely packed
4 tbs fat free half and half

Recipe Directions for Pumpkin-Mushroom Polenta with Fresh Sage

  1. Heat 1 tsp oil in a large dutch oven.

  2. Add onion and cook, stirring occasionally, over medium heat until translucent.

  3. Add garlic and stir.

  4. Continue cooking onion-garlic mixture until onion is slightly carmelized and the garlic is fragrant.

  5. Add mushrooms and cook, stirring occasionally, until the mushrooms begin to become soft. (Add a small amount of water and scrape the bottom of the pan if ingredients begin to stick.)

  6. Add the can of pumpkin, salt, and pepper. Mix thoroughly without breaking down the mushrooms.

  7. Tear half the sage leaves and gently fold into sauce.

  8. Lower heat and allow sauce to simmer while you grill the polenta. (NOTE: If mixture looks thick or pasty, add a little broth or water to thin it. It should have the consistency of a thick marinara sauce.)

  9. Preheat a heavy cast iron skillet over medium-high heat.

  10. Slice the polenta into a number of rounds divisible by 5 (for example, into 20 or 25 slices to yield 4 or 5 slices per serving).

  11. Brush polenta rounds with 1 tsp oil and grill in skillet until golden brown. After a few minutes (depending on heat and skillet), brush the top side of the polenta with another 1 tsp of oil, turn over, and grill until golden brown and slightly crispy around the edges.

  12. Remove pumpkin sauce from heat and stir in half and half to finish.

  13. Arrange polenta slices on five plates and divide the sauce over the polenta. Garnish the pumpkin sauce by tearing one fifth of the remaining fresh sage over each plate. (You may add also top with a small amount of shredded Romano, if desired.)

Categories

Vegetables, Main Dish, Quick

Nutrition Facts
Serving Size 285.9g
Amount Per Serving
Calories
541
Calories from Fat
44
% Daily Value*
Total Fat
4.9g
8%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
226mg
9%
Potassium
452mg
13%
Total Carbohydrates
112.9g
38%
Dietary Fiber
9.1g
36%
Sugars
6.5g
Protein
12.0g
Vitamin A 272% Vitamin C 13%
Calcium 14% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • Very high in vitamin A
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