Maple Pumpkin Polenta
 

This Autumn version of polenta is made from ground cornmeal (a whole grain), pumpkin puree and maple syrup. At Gigi Trattoria it accompanies our braised lamb shank and is also a popular side dish.

• 1 tablespoon extra-virgin olive oil
• 1 garlic clove, minced
• 1 ½ teaspoons chopped fresh rosemary
• pinch hot chili flakes
• 1 quart milk
• 2 cups water
• 1 ½ teaspoons Kosher salt
• 1 ½ cups finely ground yellow cornmeal
• 1 cup pumpkin puree (boiled, drained and pureed or 100% natural canned pumpkin)
• 2 tablespoons maples syrup
• ½ cup grated Parmigiano Reggiano
• 1 tablespoon butter

In a medium-size saucepan heat the olive oil, garlic, rosemary and chili flakes over medium heat. When the garlic just begins to brown, add the milk, water and salt. Bring the mixture to a low boil, reduce the heat to simmer, and gradually whisk in the cornmeal; add a small amount at a time, stirring with each addition to prevent clumping. Reduce the heat to low and cook the polenta, stirring often, until the cornmeal is creamy and pulling away from the sides of the pan, about 25 minutes. Stir in the pumpkin puree and maple syrup, cook another minute or two, then remove from the heat and stir in the Parmigiano Reggiano and the butter. Adjust seasoning with salt and pepper, if necessary.