Creamy Pumpkin Polenta Recipe
Creamy Pumpkin Polenta Recipe photo by Taste of Home
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Creamy Pumpkin Polenta Recipe

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Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. —Debi George, Mansfield, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 5-1/3 cups water
  • 1 teaspoon salt
  • 1-1/3 cups yellow cornmeal
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup canned pumpkin
  • 1/2 cup cream cheese, cubed
  • Salted pumpkin seeds or pepitas, optional

Nutritional Facts

3/4 cup: 191 calories, 7g fat (4g saturated fat), 21mg cholesterol, 453mg sodium, 27g carbohydrate (1g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. In a large heavy saucepan, bring water and salt to a boil.
  2. Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired. Yield: 6 servings.
Originally published as Creamy Pumpkin Polenta in Taste of Home October/November 2010, p99

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kkimberr User ID: 7511423 190855
Reviewed Nov. 27, 2013


niteshrd User ID: 3891885 112444
Reviewed Dec. 6, 2011

"really great!"

Jodyand joe User ID: 4832014 114627
Reviewed Feb. 12, 2011

"We loved it, makes a great side dish! I really helps with a healthy carb craving! I also made it without the cream cheese to save calories and it was still tasty!"

jshearer User ID: 403534 112443
Reviewed Nov. 6, 2010

"This has a good, subtle flavor. I used reduced-fat cream cheese. I topped each serving with roasted pumpkin seeds and they added to the flavor. Salted sunflower or other seeds or nuts could be used as a substitute. You could always add cheddar cheese, though that would of course increase the fat and calories. The good thing about this recipe is that you could add pretty much anything to it because it would taste good as a sweet (add cinnamon and dried fruit) or savory (the salted pumpkin seeds or cheddar cheese) side dish."

Wayneman User ID: 5550629 193332
Reviewed Oct. 27, 2010 Edited Sep. 28, 2016

"this is easy to make and takes wonderful!"

keverwann User ID: 1807985 189880
Reviewed Oct. 19, 2010

"So bland! What a waste of pumpkin and cream cheese. The nutmeg did nothing to help either. I'm adding egg to the leftovers and using as a top for tamale pie; that's about all it's good for. Martha Stewart has an amazing BAKED (no stirring at the stove) polenta in her "Everyday Food" book that I'm going back to."

musicman12 User ID: 5485807 193331
Reviewed Oct. 3, 2010

"So creamy and delicious, it reminds me of my mother's recipe!"

baumsfly User ID: 5156675 108582
Reviewed Sep. 21, 2010

"I was so excited to try this because I love pumpkin, but I found this to be very bland. If anyone can think of a way to add flavor, I would make it again."

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