Prep Time::10 mins
Cook Time:: 1 hr
Refrigerate Time:: 3 hrs
Total Time:: 4 hrs 10 mins
Servings::8
Ingredients
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2 tablespoons olive oil
2 tablespoons butter
8 to 10 fresh sage leaves
1 (15 ounce) can pumpkin puree
5 1/2 cups water
1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 1/2 cups finely ground yellow cornmeal
1 pinch cayenne pepper (optional)
1/4 cup milk
1 1/2 cups grated Parmigiano Reggiano or pecorino cheese
2/3 cup grated Monterey Jack or mozzarella cheese
Directions
Add olive oil to a saucepan set over medium-high heat; add butter, and heat until melted. Toss in sage leaves and fry until they are dark green and have stopped bubbling, 20 to 30 seconds. Turn off the heat; remove sage leaves to a paper towel-lined plate and set aside. Fried sage leaves can be stored in the refrigerator and used to garnish the tops later.
Add pumpkin to the pan, pour in water, and turn heat to high. Whisk and bring to a boil. Season with salt and pepper.
With mixture boiling, slowly sprinkle in cornmeal, whisking constantly. Reduce heat to medium-low, and cook, stirring occasionally, until cornmeal is creamy, soft, and no longer gritty, about 25 minutes.
Turn off heat; add cayenne, milk, and Parmigiano Reggiano cheese. Whisk thoroughly until evenly combined.
Generously grease a 9×9-inch cake pan with olive oil; spread polenta evenly into the pan. Let cool to room temperature. Wrap and chill in the refrigerator for at least 3 hours.
Preheat the oven to 425 degrees F (220 degrees C). Invert cold, firm polenta onto a cutting board and cut into 8 equal portions.
Transfer to a lined baking sheet, and top each piece with grated Monterey Jack cheese. Sprinkle tops with paprika or cayenne, if desired.
Bake in the preheated oven until polenta is heated through, and the edges are turning golden-brown, about 30 minutes. Garnish tops with fried sage and serve.
John Mitzewich