Roasted Pumpkin Polenta with Pinto Beans

Close-up overhead photo of pumpkin polenta topped with chipotle pinto beans and cilantro

When it comes to fall cooking, polenta is a staple in our house.
This comforting dish has cold-weather/dark nights written all over
it. Best of all, this isn’t just an ordinary polenta. Rather,
it’s a creamy pumpkin polenta using freshly roasted pumpkins.

Roasted Pumpkin

Sure, you can buy the canned pumpkin but I don’t think
you’ve experienced all fall has to offer until you roast a
pumpkin. The flavor and texture is a bit different from the canned
counterpart. I find the flavor to be a bit more mellow and the
texture to be not as thick. For this reason, I cook this pumpkin
polenta version a bit more firm than I normally would and then add
the pumpkin.

If you decided you didn’t want to use pumpkin, butternut
, acorn
, or pureed sweet potatoes would all work well. I like to
make dishes like this if I have leftover whipped sweet potatoes. Of
course, you can always use canned pumpkin (especially if you have

Polenta Options

Making polenta is one of the base cooking items I recommend you
get in your repertoire. It’s not tricky once you get the feel for
the steps and being patient is worth the time. I like cooking
polenta for at least 30 minutes over really low heat. This mellows
out the corn flavor and really makes for a rich-tasting polenta
(even before you add any butter or cream!)

Another option, use millet in place of the
This is one of my favorite tricks for people who try
to avoid corn. Millet is a seed that, when cracked, has similar
properties as polenta. The millet cooks up creamy and can even be
cooled, cut, and fried the next day.


In terms of beans, cook them at home. I love dried pinto beans
that are cooked with a sizable helping of onions, garlic, and
herbs. Cooking them at home sets the second round of cooking, with
the chipotle, even more tasty.

Don’t have pinto beans? Swap them for black beans. Both work
well with the flavors in the polenta and they both make for a
gorgeous final plating.


If you happen to have leftovers, I recommend you store them
separately, primarily for the benefit of the polenta. To reheat the
polenta, warm on low in a small pot or heat in the microwave. Heat
the beans in a similar fashion and combine like you would in the

[tasty-recipe id=”37315″]

Overhead photo of pumpkin polenta topped with pinto beans, pepitas, and feta.

The post Roasted
Pumpkin Polenta with Pinto Beans
appeared first on Naturally Ella.

Source: FS – Healthy – Vegetarian
Roasted Pumpkin Polenta with Pinto Beans

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