Creamy Pumpkin Polenta With Apple And Feta Crumble Recipe

Name: Creamy Pumpkin Polenta With Apple And Feta Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Apple Feta Crumble; 1 tablespoon unsalted butter; 1 crisp apple, cored (I used Granny Smith); 1/2 Serrano pepper, minced; 1/2 yellow onion; 2 teaspoons crumbled feta or goat cheese; 2 teaspoon toasted pepitas; 1 large garlic minced; pinch minced sage; splash balsamic vinegar; Creamy Pumpkin Polenta; 5 cups vegetable stock, divided (preferably homemade); 2 tablespoons unsalted butter; 1 cup polenta; 2 1/4 cups pumpkin puree (preferably homemade); 1/2 cup apple cider; 2 tablespoons cream cheese; 1 tablespoon heavy cream; 2 teaspoons Kosher salt, or to taste; 1/4 teaspoon ground allspice, or to taste

Servings: persons

Apple Feta Crumble
1 tablespoon unsalted butter
1 crisp apple, cored (I used Granny Smith)
1/2 Serrano pepper, minced
1/2 yellow onion
2 teaspoons crumbled feta or goat cheese
2 teaspoon toasted pepitas
1 large garlic minced
pinch minced sage
splash balsamic vinegar
Creamy Pumpkin Polenta
5 cups vegetable stock, divided (preferably homemade)
2 tablespoons unsalted butter
1 cup polenta
2 1/4 cups pumpkin puree (preferably homemade)
1/2 cup apple cider
2 tablespoons cream cheese
1 tablespoon heavy cream
2 teaspoons Kosher salt, or to taste
1/4 teaspoon ground allspice, or to taste

1
Melt the butter in a small saucepan over medium heat. Add the rest of the ingredients EXCEPT the balsamic vinegar.
2
Cook until the apples and onions soften and become slightly golden (about 15 minutes). Add the splash of balsamic vinegar and stir for 1 minute.
3
Set aside until the polenta is ready. Spoon some of the warm crumble on the polenta.
4
Bring 4 cups of the vegetable stock to a simmer with the butter. Add the polenta and stir the polenta thoroughly.
5
Once the polenta begins to thicken (about 5 minutes), reduce the heat to low and add the pumpkin puree and apple cider. Continue to stir. Once the polenta has considerably thickened (after about 15 minutes), add the cream cheese, cream, salt and allspice.
6
Ladle additional hot stock into the polenta as needed for the consistency you prefer. I used a total of 5 cups of broth, but the amount will depend on the age of the grain, the heat of the stove, and the coarseness of the grain.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Apple Feta Crumble, 1 tablespoon unsalted butter, 1 crisp apple, cored (I used Granny Smith), 1/2 Serrano pepper, minced, and more.

Yes, Creamy Pumpkin Polenta With Apple And Feta Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Pumpkin Polenta With Apple And Feta Crumble

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