Creamy Oven-Baked Polenta with Pumpkin

This mostly hands-off recipe for oven-baked polenta with pumpkin is creamy and delicious with a nutty flavor from Jarlsberg and Parmesan cheeses--a perfect side dish for any meal!

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 267 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 ½ teaspoons salt
• 2 cups milk
• 2 cups water
• salt to taste
• ¼ cup sour cream
• cooking spray
• ⅛ teaspoon coarsely ground black pepper
• 1 cup stone-ground cornmeal
• 1 (14 ounce) can pumpkin puree
• 1 cup shredded Jarlsberg cheese
• ½ cup grated Parmigiano-Reggiano cheese, divided

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.

Step 2

Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.

Step 3

Bake, uncovered, in the preheated oven for 40 minutes.

Step 4

Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.

Step 5

Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.

Step 6

Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.