Pumpkin Polenta With Tomatillo-Avocado Salsa

By sunitagt

Calories 165
Carbohydrates 19.1 g
Dietary fiber 4.2 g
Cholesterol 7 mg
Fat 10.0 g
Saturated fat 5.4 g
Sodium 98 mg
Protein 3 g

Ingredients

• 3 cups water
• 1 cup polenta
• 1 can organic pumpkin puree (14 ounces)
• 2/3 cup coconut milk
• 2-3 tablespoons butter
• 1 tablespoon pure maple syrup
• 3 tomatillos
• 1 small orange or yellow bell pepper
• 1 Anaheim chile pepper
• 1 fresh lime
• 1 small avocado
• pinch of sea salt
• pinch of nutmeg
• a dash of extra virgin olive oil
• drizzle of honey
• a handful of fresh chopped cilantro

Details

Servings 9
Adapted from webmd.com

Preparation

Step 1

1. Heat the water in a deep saucepan until boiling and add a pinch of sea salt, to taste. Pour the polenta into the simmering water, stirring with a whisk as you pour. Continue to whisk for a minute or two as the polenta cooks and adjust the heat to medium-low heat, so that the mixture gently simmers but does not cook too quickly- you don't want to scorch it. Keep an eye on it and stir frequently to keep it from sticking.

2. When the polenta has absorbed most of the water, add in the pumpkin puree and whisk to combine. Add in the coconut milk, butter, syrup and a pinch of nutmeg, and stir again. The polenta should be ready in roughly 20 to 30 minutes. It should be tender to the bite, not gritty. If it isn't soft enough for you, add more coconut milk and cook it a little longer.

3. Serve in soft mounds with a topping of salsa fresca or more butter and maple syrup.

4. Sprinkle with roasted shelled pumpkin seeds.

For Tomatillo-Avocado Salsa Fresca:

5. Remove the papery skins from the tomatillos and wash the stickiness off with produce soap and water. Roughly chop. Toss into a bowl.

6. Wash and halve the bell pepper; seed and chop half. Add to the bowl.

7. Stem and clean the chile pepper; dice. Add it in.

8. Drizzle the mix with fresh squeezed lime juice, olive oil and honey. Season with sea salt, to taste. Add in fresh chopped cilantro and stir to combine.

9. Cover and chill till serving.

10. Just before serving, peel and pit the avocado, dice it and add to the salsa.