Creamy Goat Cheese and Pumpkin Polenta
This comforting Creamy Goat Cheese and Pumpkin Polenta is the perfect autumn dinner. Youāll LOVE the warm fall flavors and how quick and easy it is to make.
I'm still struggling to get over summer's disappearance, but this warm bowl of pumpkin polenta is helping ease the pain. I'm a summer girl, through and through. Beaches, sundresses, and sandals make me happy. Bulky sweaters make me feel like I'm being held hostage and the cold makes me want to hide. This year, when the rain and cold came early, I was mad. Seriously, I was SO mad. I felt like summer was ripped away from me too quickly. I need time to ease into the changing seasons. Long, drawn-out goodbyes are my thing.
What's got me out of my grouchy autumn slump is all the pumpkin recipes popping up all over my computer screen. While I can do without the cold air and falling leaves (Yes, they're pretty, but they're DYING. It's depressing.) I totally love warm autumn meals. Big bowls of soup, chilies, squash, pumpkin … I love it all.
It was this very bowl of pumpkin polenta that made me start to accept the coming winter. I mean really, it's pretty hard to stay mad at something that looks so warm and inviting. It's soft, creamy and flavored with goat cheese, pumpkin and butternut squash. It'll warm you to your core and make you happy to stay in out of the cold.
Speaking of staying out of the cold, isn't it so much easier to work when the weather turns sour? I have no problem at all sitting put in front of my computer when it's raining and miserable outside. I mean really, who wants to go outside, get soaking wet, and freeze to death? Not me. No thanks. Fairweather girl here, all the way.
So that was two. Two little reasons to be happy for autumn. Pumpkin polenta and working. It's not a very impressive list, but I'll take it.
Now I'm going to get back to watching the rainfall, searching Pinterest for every fall recipe in existence (err, I mean working) and eating another bowl of pumpkin polenta.
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Vegetarian Fall Recipes:
- Autumn Roasted Pumpkin Curry
- Best Kale Minestrone Soup
- Creamy Coconut Lentil Curry
- Sage Pumpkin Pasta Bake with Kale and Buttered Pecans
- Late Autumn Shaved Brussels Sprout Salad
- Autumn Quinoa Salad with Maple Dijon Dressing
Creamy Goat Cheese and Pumpkin Polenta
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Prep Time: 5 mins -
Cook Time: 45 mins
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Total Time: 50 mins
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Yield: 4 servings 1x
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Category: Dinner
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Method: Stovetop
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Cuisine: American
Prep Time:
Yield:
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Cuisine:Description
This comforting Creamy Pumpkin Polenta is the perfect autumn dinner. You'll LOVE the warm fall flavors and how quick and easy it is to make.
Ingredients
- 1 small butternut squash, cut into cubes (roast the seeds, if you'd like)
- 2 teaspoons grapeseed oil
- 1 teaspoon butter
- 1/2 yellow onion, finely minced
- 1 garlic clove
- 1 cup polenta
- 4 cups milk (any neutral-flavored, unsweetened milk will do – see notes)
- 1 teaspoon sea salt
- 4 tablespoons goat cheese
- 4 cups spinach
- 1 cup canned pumpkin – not pumpkin pie mix
- 1 teaspoon dried sage
Instructions
- Turn your oven on to 425 degrees. Line a baking tray with parchment paper. Put the butternut squash on the tray and toss it with one teaspoon of the grapeseed oil. Put the pan into the oven (you don't need to wait for it to finish preheating) and roast the squash for 25-30 minutes, or until it is tender.
- Add the remaining one teaspoon of grapeseed oil and the butter to a medium-sized pot over medium-high heat. Add the onion and cook, stirring occasionally, until it is soft and brown, about 8 minutes, Add the garlic and cook for one more minute.
- Add the polenta, milk and sea salt to the pot with the onions and bring it to a boil then reduce the heat to a gentle simmer. Cook the polenta, stirring occasionally, until it resembles thin mashed potatoes, about 12-15 minutes. Stir through the goat cheese, spinach, pumpkin, sage, and the roasted butternut squash. Season to taste with sea salt.
Notes
I typically use almond milk in this recipe, but that's because it's what I usually have on hand. Feel free to use dairy milk instead – the higher the fat content the creamier (and more delicious) it will be.
This was delicious! I tweaked it a little bit and made Benedict with the leftovers . TDF!ā
Whoa … what a great idea for the leftovers!
I miss summer too but comfort foods like this definitely help me forget the absence of ripe tomatoes… I never think to cook with polenta but I’m definitely going to try this. It looks so healthy and delicious. Thanks for the great recipe!
It’s alway a trade-off, isn’t it? Fresh, ripe veggies or warm and delicious comfort food. Both are so good!
You had me at goat cheese AND pumpkin! This polenta looks amazing! Saving this recipe for later! Yum!
They’re two of my favourite things too!
Had the leftovers with eggs and toast for breakfast. Very fancy in the morning!
★★★★★
What a great way to use the leftovers. I’ll have to try that next time I make this. š
Made this tonight and loved it. Goat cheese and pumpkin are one of my favorite flavor combinations and the textures of the squash, polenta and spinach really make this a hearty dish. Pin win for sure.
I’m so happy you enjoyed it! Thank you so much for the feedback!!
o.k. I was a bit depressed today as I had to put on a sweater! but you just eased the “summer is gone” blues..with this dish! full of a lot of my favorite things (and your pics are gorgeous).
★★★★★
I’m happy I could help erase the blues! It really is a sad day when the sweaters come out, isn’t it?
I’m a summer gal too! But I love the sound of pumpkin polenta. I don’t eat dairy, but I bet the pumpkin adds that creaminess I’m always craving.
You could definitely make this without the goat cheese. Most of the creaminess comes from the pumpkin so it would be just as good. š
Oooh. I love polenta, and adding pumpkin to it is genius <3 Personally I don't mind the changing seasons, but I do mind the cold. I can't stand it. I crave warmth. I would be perched on a rock soaking in the hot sun all day if I could š Warm autumn recipes definitely help though.
Perched on a rock soaking up the sun sounds like the perfect place to be! I’d be right there too. š
Ahhh! Three of my favorite things to eat already in the title. I love everything with pumpkin, I could eat polenta at least once a week and I am eating goat cheese almost every day. Pinned this and I will cook it for sure.
I can’t get enough goat cheese in my life either! Thank you for the pin!!
You had me at goat cheese. This looks delicious and perfect for our cooling weather.
Goat cheese is one of my favourites, too. Years ago I tried being vegan. It lasted all of about 2 weeks before I realized that there was no way I could live the rest of my life without cheese. Especially goat cheese. š
I’m definitely a summer girl as well, the first time the temperature dips below 70, I get a little misty eyed. But like you, fall foods help make it all better…This polenta is indeed the perfect way to become a little more cheery and embrace the fall!
Summer is where it’s at, isn’t it?! Hope this helps make the transition to autumn a little less painful for you!
Oh, Kristen! I love everything about this dish! I love fall flavors, polenta is such a wonderful comfort food, and I could eat goat cheese like it’s going out of style! Beautiful pics too. Pinned and Yummed for sure!
★★★★★
Thank you so much for the Pin and the Yum!! š
Yea, I’m a summer girl like you. There is nothing good about Fall but the food….but that’s only replacing the lovely summer bounty…so idk.
But I do love polenta! It is so comforting!!
(I love that you said the changing leaves were dying leaves! I hate when people say they love it so much and how pretty….they usually then hate it when I tell them the truth about the poor leaves š Hahaha!)
I knew by Strength and Sunshine that you had to be a summer girl, too. It’s just so much better, isn’t it?
I love that you also tell people that the pretty leaves are dying. I almost deleted that part cause no one ever likes it when I say that either. š
First off, the lighting on your photos for this recipe is absolutely GORGEOUS! I love me some beautifully lit images where the sun scrapes the top of the food. So pretty. Secondly, I actually LOL’d at this —> “Yes, theyāre pretty, but theyāre DYING. Itās depressing.” No one really brings up that point but it’s so true. And lastly, send me this! All the heart eyes for different and creative recipes like this!
Thank you so much, Christine!
Love that you had a laugh over the dying leaves. It’s all I think when I see them lol!
Love, love, love both polenta and pumpkin! But I’ve never incorporated them together, that’s why this idea sounds ridiculously genius! And this goat cheese! Oh, boy, I’m sold:) Pinned for my fall food adventures. Well done, Kristen!
★★★★★
Thanks, Ben!!!