Creamy Pumpkin Polenta


For The Polenta:

  • 1 ¾ cups organic cornmeal
  • 6 cups chicken stock
  • 4 tablespoons unsalted butter
  • 1/3 cup grated parmigiano cheese
  • 3 tablespoons mascarpone cheese
  • ¼ cup toasted pumpkin seeds
  • 2 teaspoons lemon juice
  • salt and pepper to taste

For The Pumpkins:

  • 4 each mini pumpkin*
  • 3 tablespoons room temperature unsalted butter
  • pinch cayenne pepper
  • ¼ cup water
  • 2 tablespoons canola oil
  • salt and pepper to taste


For The Polenta:

1) In a medium sauce pot, bring 5 cups chicken stock up to a boil. Season with salt to taste.

2) Add 1 tablespoon butter, and slowly whisk in the ground cornmeal in a steady stream.

3) Cook polenta for 15-20 minutes, stirring with a whisk or wooden spoon constantly.

4) After 15-20 minutes of cooking, stir in the cheeses until fully incorporated. Next add remaining 3 tablespoons butter, and lemon juice. Adjust seasoning to taste.

For The Pumpkins:

1) Preheat oven at 350 degrees.

2) Using a large chef’s knife cut tops off all pumpkins. Next cut a very small slice off the bottoms of each pumpkin, just enough so the pumpkin stays upright and doesn’t wobble or roll around.

3) Using a spoon, scoop out all the pulp and seeds from the inside of the pumpkin.

4) Take the softened butter, and spread throughout the insides of all the pumpkins. Mix salt, pepper, and cayenne together, and season the inside of each pumpkin.

5) In a large oven safe baking pan, place each pumpkin inside, upside down. Using a brush and canola oil, lightly brush the skin of each pumpkin.

6) Add water into the pan, cover with foil and bake 20-30 minutes. Pumpkins should just be fork tender.

To serve, fill the pumpkins with polenta and top with parmesan cheese and pumpkin seeds. Then bake for an additional five minutes to melt the cheese, and serve.

*Any variety of pumpkin will work, mini squash varieties like acorn or carnival squash can also be a good substitute.