Easy Oven-Baked Pumpkin Polenta

Kitchen Tested
  • Yield 6 servings
  • Prep 15 mins
  • Cook 50 mins

This rustic cornmeal dish makes a nice change from mashed potatoes. Serve with roast pork, chicken, beef or meatloaf.

Mark Boughton / styling by Teresa Blackburn

Because the polenta is baked in the oven, not slow-cooked on stovetop, it requires little fuss.


Cooking spray
4 cups water
1 1/2 teaspoons salt
1 cup stone-ground cornmeal (not instant or pre-cooked polenta)
1 1/2 cups cooked pumpkin, coarsely mashed
1/4 cup sour cream or heavy cream
1/8 teaspoon coarsely ground black pepper
1/2 teaspoon ground nutmeg
1 cup shredded Gruyère or Jarlsberg cheese
1/2 cup grated Parmigiano Reggiano cheese


  1. Preheat oven to 350F. Generously coat a 3-quart baking dish with cooking spray.
  2. 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.
  3. 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.

Recipe by Crescent Dragonwagon



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