Cut small pumpkin cubes
Evenly small cubes become tender in the short cooking time. Cook longer before mashing if needed.
European Recipe
Pumpkin polenta with walnuts and Gouda
Hokkaido pumpkin is cooked until tender and mashed in its cooking water. Cornmeal and milk turn it into creamy polenta, with toasted walnuts for crunch.
Total time
35 min
Calories
580 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Hokkaido meets creamy cornmeal
The pumpkin is mixed directly into the polenta rather than used as a separate topping. Its mild flavour blends with milk and Gouda. Toasted walnuts and fresh parsley contrast with the soft base. Instant polenta keeps active cooking time manageable.
Vegetarian Dinners
Autumn Recipes
Vegetables
Cheese
Recipe
Pumpkin polenta with walnuts and Gouda
Creamy polenta with finely mashed Hokkaido pumpkin, melted Gouda and toasted walnuts makes a warming autumn meal.
Ingredients
2 servings
Method
-
1
Prepare pumpkin and nuts
Wash the pumpkin thoroughly and cut into small cubes about 1 cm. Chop the walnuts coarsely and parsley finely.
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2
Cook the pumpkin until tender
Put pumpkin, water and salt into a saucepan. Bring to a boil, cover and simmer over low heat for about 12 minutes, until easily crushed with a fork. Mash finely in the cooking water with a potato masher.
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3
Toast the nuts
While the pumpkin cooks, toast walnuts in a dry skillet over medium heat for about 3 minutes. Turn frequently, then remove from the hot skillet.
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4
Stir the polenta
Add milk to the pumpkin mash and bring to a boil. Sprinkle in cornmeal while stirring. Cook over low heat for about 5 minutes, stirring frequently; follow the cooking time on the package. The mixture should be soft and creamy. Add a little hot water if needed.
-
5
Add cheese and serve
Remove from the heat. Stir in butter, Gouda and pepper until the cheese melts. Divide between deep plates and sprinkle with walnuts and parsley. Serve hot immediately.
Kitchen know-how
Tips for Pumpkin polenta with walnuts and Gouda
Add cheese off the heat
Grated cheese melts in the hot polenta. Stirring away from the hob helps keep the mixture smooth.
Variations
How to adapt this recipe
Replace walnuts with the same quantity of coarsely chopped hazelnuts and toast carefully. The nutritional values change.
Replace Hokkaido with the same peeled, deseeded weight of butternut squash. Remove any remaining peel and check the cubes for tenderness.
Nutrition per serving
580kcal
54.1 gCarbohydrates
20.9 gProtein
29.2 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Pumpkin polenta with walnuts and Gouda
Undamaged, thoroughly washed Hokkaido peel can be cooked with the flesh. Remove very hard or damaged areas; the stated weight refers to the pumpkin pieces used without seeds.
Yes, but the cooking time may be much longer. Follow the package and add hot water as needed while stirring. The dry weight stays the same.
The cooking water remains part of the polenta. Mashed pumpkin spreads through it and gives the cornmeal colour, flavour and a softer texture.
Polenta thickens after cooking. Serve immediately or stir in a little hot water before serving until it is creamy again.
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