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crisp golden polenta squares topped with fried sage in a wide horizontal shot, arranged on a dark slate board with a sprinkle of parmesan, natural light, shallow depth of field, landscape orientation

Pumpkin and Sage Polenta Bites

Cubed firm pumpkin polenta that is pan-crisped and garnished with sage.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 bites
Ingredients Method Notes

Ingredients
  

  • 1 cup quick-cooking polenta
  • 3 cups water
  • 3/4 cup pumpkin puree
  • 1/2 cup grated parmesan
  • 2 tbsp butter
  • 8 sage leaves chopped
  • 1/2 tsp salt
  • 2 tablespoons olive oil for pan-frying

Method
 

  1. Bring the water to a boil and whisk in the quick-cooking polenta and salt.
  2. Cook over low heat, stirring, for about 10 minutes or according to the package directions, until thick.
  3. Stir in the pumpkin, Parmesan, butter, and chopped sage, then spread into a greased pan.
  4. Chill for 1 hour, until firm, then cut into squares.
  5. Heat the olive oil in a skillet and pan-fry the squares until crisp on both sides. Serve warm.

Notes

Chill time is built in, so make the polenta base earlier in the day.