Pumpkin Polenta with Mushrooms

"Wow, so good! Such a perfect Fall breakfast recipe! Loved this!"

- Alicia G.


1 cup polenta 1 cup sharp cheddar  ½ cup pumpkin purée 4 cups vegetable broth ½ cup loose sausage 3 cups mixed mushrooms 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 ⅛ tsp. pepper


Grate 1 cup cheddar cheese, set aside.


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.


Thinly slice 2 shallots, finely chop 1 tsp. thyme and remove 1 tsp. thyme leaves from stems.


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.


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 tsp. chili pepper, tsp. smoked paprika, a sprinkle of salt and pepper. Sauté for 1 minute more.


Bring 4 cups vegetable broth to a simmer. add 1 cup polenta while stirring. 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.