This creamy, cheesy pumpkin polenta with mixed mushrooms is such a delicious fall brunch or Thanksgiving dinner side dish! With shallots, sausage, herbs, and spices, this simple recipe feeds a crowd and takes just 30 minutes to make!
Pumpkin Polenta with Mushrooms and Sausage
This exquisite recipe can be served at just about every meal! It’s fantastic for brunch, perfect for lunch, and makes the most delicious fall dinner side dish! It can even be served as a vegetarian main course!
I made this recipe for my Autumn lady’s brunch. I wanted something seasonally impressive that I could whip up in about 5 minutes while my guests were there. That’s all it took! Just 5 minutes to reheat the made-ahead mushrooms and simmer the polenta.
I served this dish alongside a charming, crustless butternut squash quiche, crispy sweet potato hash, the best overnight apple french toast I’ve ever made, and a gorgeous apple kale salad. This polenta was a perfect addition to such a lovely fall brunch menu!
The Simple Process
- First, we’ll prep mushrooms, slice shallots, mince herbs, and grate cheese.
- Next, we’ll sear mushrooms and sauté shallots, sausage and herbs.
- Then, we’ll stir up the creamy pumpkin polenta and serve it with the mushrooms, shallots, and sausage.
Ingredient Notes
mixed mushrooms – I used baby bellas, trumpet and, shimeji mushrooms, but feel free to use any mushrooms you like!
loose sausage – If you have trouble finding loose sausage in your food store, just buy raw sausages, remove the casings, and use the loose sausage inside.
vegetable broth – you can also use chicken broth for a richer flavor.
pumpkin purée – Make sure to use unsweetened canned “pumpkin purée” and not “pumpkin pie filling.”
sharp cheddar – I used sharp white cheddar for this recipe but you can substitute with any kind of cheddar or even parmesan.
shallots – If you can’t find shallots, substitute with red onion.
How to Make This Recipe Step-by-Step
1. Grate 1 cup cheddar cheese, set aside.
2. Wash and slice 1 cup baby bella mushrooms in half, chop 1 cup trumpet mushrooms into smaller pieces, and slice dirty bottoms of 1 cup shimeji mushrooms.
3. Thinly slice 2 shallots, finely chop 1 tsp. thyme and remove 1 tsp. thyme leaves from stems.
4. Sauté sliced mushrooms, without moving them, in 2 tbsp. olive oil until brown for 7-8 minutes. Once seared on one side, stir and sauté for 3 minutes more.
5. Once seared, add sage and thyme. Sauté for 1-2 minutes longer, and remove from the pan.
6. Add 1 tbsp. olive oil to the pan with sliced shallots. Brown for 3-4 minutes, then add ½ cup loose sausage to the pan. Sauté until brown. About 3-4 more minutes.
7. Add mushrooms and herbs back to the pan with shallots and sausage. Season with ⅛ tsp. chili pepper, ⅛ tsp. smoked paprika, a sprinkle of salt and pepper. Sauté for 1 minute more. Turn off heat under mushrooms, leave them in the pan to stay warm.
8. Bring 4 cups vegetable broth to a simmer (first, check your polenta box to make sure if you should use 4 or 3 cups), slowly add 1 cup polenta while stirring. Once it appears to be setting (it should quickly), add ½ cup pumpkin purée, 1 cup grated cheddar, and ½ tsp. salt. Cover with a lid, heat the mushrooms and sausage for a minute or 2 if they’re no longer warm. Pour polenta into a bowl, and top with mushrooms.
Common Questions
You can, but it won’t be as creamy as when made fresh. To reheat, place in a pot with about ¼ cup of vegetable broth, break up the cold polenta into pieces, and stir over medium heat until it becomes soft again.
If stored in a refrigerated, sealed container, this recipe will stay fresh for up to 5 days.
For more inspiration, follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
What to Serve with This Polenta
Pumpkin Polenta with Mushrooms and Sausage
Equipment
- 1 cheese grater
- 1 cutting board & sharp knife
- 1 sauté pan
- 1 spatula
- 1 2 quart pot
Ingredients
- 1 cup polenta
- 1 cup sharp cheddar
- ½ cup pumpkin purée
- 4 cups vegetable broth
- ½ cup loose sausage
- 3 cups mixed mushrooms – I used trumpet, baby bella, and shimeji
- 2 shallots
- 1 tsp. fresh thyme
- 1 tsp. fresh sage
- 3 tbsp. olive oil
- ⅛ tsp. chili pepper
- ⅛ tsp. smoked paprika
- ½ tsp. salt – and a little to season mushrooms
- pepper – a small sprinkle
Instructions
- Grate 1 cup cheddar cheese, set aside.
- Wash and slice 3 cups mixed mushrooms, thinly slice 2 shallots, finely chop 1 tsp. thyme and remove 1 tsp. thyme leaves from stems.
- Sauté mushrooms, without moving them, in 2 tbsp. olive oil until brown for 7-8 minutes. Once seared on one side, stir and sauté for 3 minutes more. Once seared, add sage and thyme. Sauté for 1-2 minutes longer, and remove from the pan.
- Add 1 tbsp. olive oil to the pan with sliced shallots. Brown for 3-4 minutes, then add ½ cup loose sausage to the pan. Sauté until brown. About 3-4 more minutes.
- Add mushrooms and herbs back to the pan with shallots and sausage. Season with ⅛ tsp. chili pepper, ⅛ tsp. smoked paprika, a sprinkle of salt and pepper. Sauté for 1 minute more. Turn off heat under mushrooms, leave them in the pan to stay warm.
- Bring 4 cups vegetable broth to a simmer (first, check your polenta box to make sure if you should use 4 or 3 cups), slowly add 1 cup polenta while stirring. Once it appears to be setting (it should quickly), add ½ cup pumpkin purée, 1 cup grated cheddar, and ½ tsp. salt. Cover with a lid, heat the mushrooms and sausage for a minute or 2 if they’re no longer warm. Pour polenta into a bowl, and top with mushrooms.
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