Skinnytaste · by Gina Homolka★ 5.0 (8)
Creamy Pumpkin Polenta
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 12%
CARBS 21G48% OF CAL
1G FIBER19G OTHER1G TOTAL SUGAR
FAT 7G39% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta made with pumpkin puree, Pecorino Romano, and nutmeg instead of cream. A simple fall side that pairs well with roasted meats or hearty mains.
sideamericangluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups water
- 1 teaspoon kosher salt
- 1 cup yellow polenta or medium ground cornmeal
- 2 tablespoons unsalted butter
- 1/2 cup canned or homemade pumpkin puree
- 1/3 cup grated Pecorino Romano
- pinch of nutmeg
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 12%
CARBS 21G48% OF CAL
1G FIBER19G OTHER1G TOTAL SUGAR
FAT 7G39% OF CAL
5G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 492mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 44mg
- Calcium
- 153mg
- Iron
- 0.39mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 492MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.