Easy Oven-Baked Pumpkin Polenta

Mark Boughton / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 50 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 230
  • Fat 10g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3g
  • Cholesterol 30mg
  • Sodium 760mg
  • Potassium 210mg
  • Carbohydrate 24g
  • Fiber 2g
  • Sugars 1g
  • Protein 10g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 4%
  • Calcium 30%
  • Iron 8%