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Side Dish: Pumpkin Sage Polenta

If your family is up for experimenting with new dishes on Thanksgiving (unlike mine), this pumpkin sage polenta would make a seasonal substitution for traditional mashed potatoes.

I've been going back through my archives of recipes I made in my pre-blogging days. That's the reason there is no photo to accompany this recipe.

Pumpkin Sage Polenta
Adapted from Cooking Light magazine


  • 2 ½ cups low- or reduced-fat milk
  • 2 cups water
  • ¾ cup canned pumpkin purée
  • 1 ¼ teaspoons sea salt
  • 1 ¼ cups instant dry polenta
  • ¾ cup (3 ounces) freshly grated Parmesan cheese
  • 2 tablespoons mascarpone cheese
  • 1 tablespoon chopped fresh sage
  • ¼ cup (1 ounce) shaved fresh Parmesan, for garnish


  1. Bring milk and water to a boil in a large saucepan over medium heat. 
  2. Add pumpkin and salt; stir with a whisk. 
  3. Reduce heat to low, and gradually whisk in polenta; cook 1 min or until thick. Remove from heat. 
  4. Add ¾ cup grated Parmesan, mascarpone cheese, and sage; stir until cheeses melt. 
  5. Top with shaved Parmesan. Serve immediately.