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  • 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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The recipe was originally published as Easy Oven-Baked Pumpkin Polenta on

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