Pumpkin Polenta with Mushrooms and Sausage
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!
Servings: 8 people
Calories: 271kcal
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.
Notes
If stored in a refrigerated, sealed container, this recipe will stay fresh for 5 days.
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. It won’t be as smooth and creamy as it originally was, but it will still be tasty.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Nutrition
Serving: 4ounces | Calories: 271kcal | Carbohydrates: 26g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 785mg | Potassium: 392mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2897IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 1mg