This week, Deborah chose a seasonal ingredient of pumpkin. I love pumpkin, especially in savory dishes, (not big on pumpkin pie). I made pumpkin-polenta bites, and pumpkin-peanut butter soup.
In a 9x13 pyrex baking dish, stir together:
6 c. water
1 1/2 t. salt
1 1/2 c. polenta
Bake at 350 for 40 minutes.
Stir together and then add to polenta:
1 can pumpkin (NOT pie filling)
1/2 c. sour cream
3/4 c. parmesan cheese
Using an offset spatula, spread mixture into a jelly roll pan, or rimmed baking sheet. Top with 2 c. grated gruyere, cver with foil, and chill for a few hours, or overnight.
When polenta is set, using a biscuit cutter, cut rounds and place them on a clean cookie sheet. Top each with a fresh sage leaf, and place under the broiler until cheese melts.
*If you leave mixture in the original 9x13 pyrex, bake it another 15 minutes with the gruyere and some parmesan on top, you have a great side dish. It goes well with chicken, turkey, and pork!
Pumpkin- Peanut Butter Soup: (Adapted from The New Basics Cookbook by Julee Rosso & Sheila Lukins)
4 T. unsalted butter
4 c. canned pumpkin
2 c. pureed roasted sweet potatoes
2/3 c. smooth peanut butter
6 c. chicken broth
1 t. salt
1 t. black pepper
sour cream/ fresh chives for garnish (optional)
Roast sweet potatoes, and let cool enough to scoop out flesh.
Melt butter in soup pot over medium heat. Stir in pumpkin, sweet potatoes and peanut butter.
Add chicken stock, salt and pepper, and stir well until smooth. Reduce heat, and simmer 20 minutes. Blend with immersion blender.
Before serving, garnish each bowl with sour cream and/or chives.