Pumpkin polenta
Description
Corn grits should be cooked according to the instructions on the package, as the grind and processing of the grits may vary. Cooking time ranges from 3 minutes to half an hour. I cooked regular corn grits, which take about 25 minutes. It's very convenient to cook them in a multicooker—the porridge swells, becomes tender, and there's no risk of getting burned when the porridge starts to splutter.
Instructions
- 1
Step 1
I prefer pumpkin purée made from baked pumpkin—it's more vibrant in flavor, color, and aroma. Cut a small pumpkin in half, remove the seeds, brush the flesh with vegetable oil, and bake in the oven at 180°C until soft and the edges are nicely browned. Let it cool slightly, peel off the skin, and blend the flesh into a purée. You'll need one to one and a half cups of purée for the polenta.
- 2
Step 2
Pour water over the cornmeal in the multicooker bowl and set to cook in the "Milk porridge" or "Stewing" mode. After 7-8 minutes, when the water has almost been absorbed, pour in the milk, add salt, and continue cooking until thickened.
- 3
Step 3
Add pumpkin puree to the cooked porridge and mix.
- 4
Step 4
Add butter and grated cheese to the porridge, mix well, and let it stand on the keep-warm setting for about 10 minutes.
- 5
Step 5
Serve the pumpkin polenta hot, with crumbled feta cheese and tomato slices fried in oil to taste.