A cheesy pumpkin recipe to add to your polenta repertoire
Serves 6
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You might have tried polenta on its own, polenta chargrilled in strips and polenta shaped and packed into a muffin, but have you had a taste of mashed together with pumpkin and cheese?


  • 750 g piece pumpkin
  • 1 litre (4 cups) water
  • 1 cup (170 g) polenta
  • 70 g butter
  • 1 cup (80 g) parmesan, coarsely grated
  • Freshly ground black pepper and salt, to season
  • Extra parmesan, to serve

Place pumpkin in a microwave-safe bowl; cover; microwave on high (100 per cent) for about 3 mins. Remove pumpkin with tongs, place on chopping board. When cool enough to handle, cut off skin and scoop out seeds; discard. Cut pumpkin into wedges.


Put pumpkin back in bowl; cover. Microwave on high (100 per cent) for about 8 mins, or until pumpkin is soft. Drain, return to bowl; mash pumpkin until smooth.


In a medium saucepan, heat water to boiling; gradually stir in polenta with a wooden spoon. Reduce heat to low; simmer, stirring, for about 10 mins, or until polenta is thick. Remove from heat.


Add butter, cheese and pumpkin to polenta; stir until smooth. Season to taste.


Sprinkle with extra cheese before serving.

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