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.
Tags: chick peas, garbanzo beans, polenta, pumpkin, spinach
October 9th, 2008 at 5:31 pm
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
October 9th, 2008 at 6:18 pm
BRILLIANT BSI dish!!
October 9th, 2008 at 7:49 pm
look delish!
October 9th, 2008 at 8:39 pm
I’m a big fan of this recipe, looks like something I’d definitely love to try
October 9th, 2008 at 8:40 pm
this contest entry was too good–it might give me a run for my money! grrrrr!!
October 9th, 2008 at 9:13 pm
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!
October 9th, 2008 at 9:53 pm
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.
October 9th, 2008 at 10:29 pm
Those are a lot of my favorite foods in one dish right there.
October 9th, 2008 at 11:07 pm
Ooh great BSI recipe!! Way to combine it with pumpkin, the talk of the town (aka the blog world) these days!!
October 10th, 2008 at 4:21 am
great entry for the BSI! it looks so comforting, autumn-like and delicious.
October 10th, 2008 at 10:45 am
that looks awesome!!
October 11th, 2008 at 5:44 pm
wow this looks and sounds amazing!
October 13th, 2008 at 8:34 am
[...] Heather of hangrypants.com with Pumpkin Polenta with Spinach and Garbanzo Beans. [...]
November 20th, 2008 at 11:00 pm
[...] but I had no pumpkin motivation this week. Instead, tonight, I reheated some leftover frozen Pumpkin Polenta with Chickpeas and Garbanzo Beans with added tofu. Also, I thought about my Peanut Butter Pumpkin Blondies. I am not sure if these [...]