A savory side dish that is quick and easy to add to any fall/winter menu. This Pumpkin Polenta with Parmesan recipe will satisfy the pickiest of appetites!
1 3/4 c chicken stock- well flavored
1/2 c polenta
1/2 c pumpkin
1/4 c Parmesan cheese, divide in half
1 T Olivio brand coconut spread (or your favorite butter)
1 t onion powder
1/2 t garlic powder
Preheat your oven to 400 degrees. Spray a baking dish well with non stick spray.
In a medium sized sauce pot place the well flavored chicken stock, onion powder, garlic powder and the polenta. Cook over medium-low heat, stirring continuously. Once mixture starts to become thick add the coconut spread until melted. Once thick, (about 6-7 minutes) add the pumpkin and half of the Parmesan cheese (2T). Stir well. Transfer into your baking dish and level mixture. Top with the remaining 2 T of Parmesan cheese. Bake for 20 minutes until the cheese is golden brown. Serve and enjoy
TIP* you can try variations of this recipe. Try adding protein to your pumpkin before folding it in the polenta mixture, add a scoop of unflavored. Or a few crushed hazelnuts would round out the flavor well too! Yields 4 servings
1 serving is equivalent to: