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She Says: Pumpkin Polenta with Spinach and Garbonzo Beans
Polenta is something I like, but have only cooked once before. I was excited when RhodeyGirl picked it as the Blogger Secret Ingredient because it gave me a reason to try it out again. I really had no idea what I was doing and basically flew by the seat of my pants on this one. The result was a creamier, less solid polenta than I’ve had before, but I liked it.
Ingredients:
1 cup polenta
2 cups water
1 cup canned pumpkin
1/2 cup non-fat buttermilk
1/4 cup grated Romano cheese
1/2 t garlic powder
1/2 t salt
1/2 t cumin
1 sprinkle of pepper
1 sprinkle of cinnamon
1/2 cup garbanzo beans
1/2 frozen spinach (thawed and drained)
Directions:
Prepare the pumpkin sauce by combining the pumpkin and buttermilk in a sauce pan on low heat. Stir until heated and thoroughly combined. Add in the grated cheese. Add polenta to boiling water. Lower heat and stir continuously for about 5 minutes. Add the pumpkin sauce when polenta is thick. Add all spices (except cinnamon. Next, add spinach and the cinnamon. Then, add roasted garbanzo beans (10-15 minutes in the oven at 400*) to the top of the mixture. Yum.
It really was tasty! I liked the combination of the cumin and cinnamon. I know it’s not the most specific recipe, so if you want to make it and have a question, feel free to ask. Happy Eating.
what a great recipe–i’d love to try it out. anything with pumpkin as an ingredient has to be good! and about the kashi granola–funny that you mentioned the apple bits, because i hate them! i pick them out, and just eat the granola without them. they’re gross. haha
BRILLIANT BSI dish!!
look delish!
I’m a big fan of this recipe, looks like something I’d definitely love to try
this contest entry was too good–it might give me a run for my money! grrrrr!!
Oh boy! More pumpkin recipes for me to try. YEAH! I wonder if the leftovers would be thicker after being in the refigerator. Adding less water might make it thicker too!
Megan, It was thick, just not solid like I’ve had polenta in the past. Know what I mean? Very creamy from the buttermilk and pumpkin sauce.
Those are a lot of my favorite foods in one dish right there.
Ooh great BSI recipe!! Way to combine it with pumpkin, the talk of the town (aka the blog world) these days!!
great entry for the BSI! it looks so comforting, autumn-like and delicious.
that looks awesome!!
wow this looks and sounds amazing!
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this looks great! For the polenta, is it the kind in the tube? Also, have you tried using skim milk instead of buttermilk?
Natalie, No, this was dried polenta from the lose bins. And I haven’t used skim milk in it. but I am sure that would be fine.