30 Days of Pumpkin-Day Fifteen: Pumpkin Polenta

I've made grits or polenta once before in my life.  They were just ok.  I thought they were much better chilled, diced and fried the next day.

This Pumpkin Sage Polenta from Kitchen Confidante has made a grits convert out of me. 

Ew.  I'm such a messy cook.  Look at that burner pan.  Yikes!

I made a half batch because I wasn't sure I'd like the flavor combinations along with the texture of the grits. These grits were nothing like the grits I made before.  The combination of the pumpkin, sage and Parmesan cheese takes a simple dish like grits to a whole new level.

The amazing thing was that the grits tasted better the first day than they did reheated/fried the second day!

I'm pretty sure this was because they never set up like normal polenta does. This was probably due to the extra moisture from the pumpkin.  Instead of sticks they were more like flat pancakes.  Ok, but not nearly as good as right from the pot that first day.

As I made a half batch, I ate the whole thing myself.  It was the perfect light lunch for me.  I was surprised at how filling the dish was.  I'll be making this dish again, but whether I'll share it with the rest of my family is up for debate!

Pumpkin Grits for Two from Kitchen Confidante
1.5 c water
1/2 c polenta (I used a medium coarse grind)
1.5 t kosher salt (I omitted because I thought the Parmesan would add enough salt)
1/4 c pumpkin puree
heaping 1/2 t sage-dried
1/4 c Parmesan cheese
1 T butter, cubed
 

In med pan, whisk water, polenta and salt, if using. Bring to boil over med heat, whisking periodically. Lower heat and simmer, stirring constantly with wooden spoon. Add pumpkin and sage, and continue stirring 15-20 min, til polenta begins to pull away from sides of pan. Stir in parmesan cheese and butter. Serve immediately while hot and creamy. (You can place in a small pan and chill instead so you can slice it and fry it up.  Mine never really solidified properly though.)