Pumpkin polenta bowls with mushrooms for four

Recipe shopping list — copy the items into Valedo.

These vegetarian grain bowls serve four. Creamy pumpkin polenta is topped with mushrooms and greens instead of a meat sauce.

Ingredients

  • Vegetable broth

    5 cups

  • Quick-cooking polenta

    1 1/2 cups

  • Pumpkin puree

    1 cup

  • Parmesan cheese

    1/2 cup, grated

  • Unsalted butter

    2 tablespoons

  • Cremini mushrooms

    16 ounces, sliced

  • Olive oil

    2 tablespoons

  • Shallot

    1

  • Garlic cloves

    2

  • Balsamic vinegar

    1 tablespoon

  • Baby kale

    5 ounces

  • Goat cheese

    4 ounces

  • Fresh thyme

    1 teaspoon

How to make it

  1. Bring broth to a simmer and whisk in polenta. 2. Cook until tender, then stir in pumpkin, Parmesan, butter, salt, and pepper. 3. Sauté mushrooms, shallot, garlic, and thyme in olive oil until browned. 4. Add balsamic vinegar and kale; cook until wilted. 5. Divide polenta among bowls and top with mushroom mixture and goat cheese.

FAQ

Who is "Pumpkin polenta bowls with mushrooms for four" for?

These vegetarian grain bowls serve four. Creamy pumpkin polenta is topped with mushrooms and greens instead of a meat sauce.

What do I need to buy for "Pumpkin polenta bowls with mushrooms for four"?

This list has 13 items, including Vegetable broth, Quick-cooking polenta, Pumpkin puree, and Parmesan cheese. Cross off what you already own, then buy the rest.

Do I need every item on "Pumpkin polenta bowls with mushrooms for four"?

No. Use it as a starting checklist for Pumpkin polenta bowls with mushrooms for four. Cross off what you already have—often that includes Vegetable broth—and add anything your situation still needs.

Does "Pumpkin polenta bowls with mushrooms for four" include cooking or prep steps?

Yes. There are 1 short steps after the ingredient list, starting with: Bring broth to a simmer and whisk in polenta. 2. Cook until tender, then stir in pumpkin, Parmesan, butter, salt, and pepper. 3. Sauté mushrooms, shallot, garlic, and thyme in olive oil until browned. 4. Add balsamic vinegar and kale; cook until wi…

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Pumpkin polenta bowls with mushrooms for four · Valedo