Nick and I both loved this! The polenta was so creamy without adding any cream or butter, and the addition of the pumpkin was not only healthy, but also really tasty. I may never make polenta without pumpkin again! We had some leftover that Nick ate for dinner the next night, and I have to admit I was a little jealous (not that the leftover soup that I had eaten for the past 5 meals wasn't delicious...) Can't wait to make this again!
Pumpkin Polenta with Turkey Sausage and Greens (adapted from Cara's Cravings)
For the polenta:
- 1.5 cups pumpkin puree
- 3/4 cup course ground polenta (I used Bob's Red Mill)
- 2.25 cups of water
- salt and pepper
- 3 links spicy turkey sausage, casing removed
- 1/2 sweet onion, thinly sliced
- 3 cloves of garlic, minced
- 1 tsp olive oil
- 8 oz trimmed collard greens (I used half a bag of these, which are washed and ready to go)
- 3/4 cup halved grape tomatoes
- 2 Tbsp balsamic vinegar
- 1/4 cup chicken broth
- salt and pepper
- In a nonstick skillet over medium heat, cook the turkey sausage, stirring to crumble. Once it has cooked through, remove it from the pan and put on a plate lined with a paper towel.
- In the same skillet, heat 1 tsp olive oil over medium heat.
- Add onion and garlic, sprinkle with salt and pepper, and cook until tender.
- Add tomatoes and collard greens to pan and cook for a couple of minutes. Then add chicken broth, balsamic vinegar, and season with salt and pepper. Continue cooking until they are wilted.
- Turn off heat and add turkey sausage back to the pan. Set aside.
- Combine water and pumpkin in medium or large sauce pan. Bring to a boil.
- Slowly stream in the polenta, stirring constantly so it does not clump. Continue to cook stirring often with a whisk until thickened, about 10-15 minutes. Season with salt and pepper. If you have a handy assistant, they can complete steps 6-7 while you do steps 1-5 :)
- If necessary, reheat turkey sausage and greens mixture.
- Serve by dividing polenta among plates and topping with turkey sausage and greens mixture.