I posted last nights dinner on Facebook and got a few requests for the recipe! I was watching Rachael Ray on Saturday and this is a side dish she made but for me it was the perfect Meatless Monday meal!
Honeyed Pumpkin Polenta with Pumpkin
** I will show you the modified version I made……..I changed it up a bit but for the original click HERE!
Assorted mushrooms thinly sliced (I used criminis and shitaki)
EVOO for drizzling
1 head garlic, cloves crushed
Small handful sage, chopped or thinly sliced
S & P
1 cup cooked pumpkin puree thinned out with chicken stock
Freshly grated nutmeg
1 cup quick-cooking polenta
2 tablespoons butter
2 tablespoons honey
Here are my grits (which I cooked according to the package) and my pumpkin/chicken stock……beware polenta splashes….my cooktop looked like a war zone!
Here are my mushrooms for 1…….toss in EVOO, S & P, sage and garlic and roast at 425′. I roasted mine for 15minutes since there wasn’t that much they cooked quick but just keep checking yours!
And after your polenta is done…..stir in your pumpkin, butter and honey!!! Then top with your shrooms……this was SO good! Really it was the perfect meat free Monday meal and I hope you like it as much as I did!
SO lets talk dessert…..I let Matt go thru my “Sweet Tooth” board on Pinterest to pick any dessert and I would make it for him and he picked a Pumpkin Cake! It was TOO die for! So good that Matt literally went on and on! (I sent the rest with him today to share at work)
You can find the recipe for this delish Pumpkin Crunch Cake by clicking HERE! And it would be perfect to make for Thanksgiving and it serves a lot more than a pie would!
Happy Tuesday! Today I am thankful for good food, the good food I am going to eat and the food I am going to bake the rest of the week!
(I am in charge of 4 pies, 1 pumpkin cheesecake and homemade rolls for Thanksgiving festivities all week)