Dinner for One: Pumpkin Polenta with Mushroom-Wine Gravy

Mary Bilyeu, The Blade, Toledo, Ohio
·2 min read

Oct. 3—Pumpkin, even without the spice, can be a lovely savory dinner option, especially when stirred into polenta to make it extra creamy.

Top this easy-to-make base with a rich, slightly boozy mushroom gravy and you have a perfect fall meal. Pour a glass of wine to sip while you eat, and enjoy a seasonal sensation.

Pumpkin Polenta with Mushroom-Wine Gravy

2 tablespoons butter

1 sprig rosemary

1 garlic clove, minced

1 large shallot, minced

6 ounces assorted mushrooms, thickly sliced

1 tablespoon tomato paste

1 tablespoon flour

1/4 cup dry white wine

1 cup chicken or vegetable stock, divided

1/4 cup fine cornmeal

1/4 cup pumpkin purée

Shredded parmesan cheese

Make the gravy: Place the butter and rosemary into a small skillet and melt the butter over medium heat, swirling the pan a bit to infuse the butter with the rosemary. Remove the sprig and mince a few of the leaves.

Add the garlic and shallot to the pan and sauté until tender. Add the mushrooms and sauté until golden. Season with a pinch each of salt and pepper, then stir in the tomato paste and the flour to coat the mushroom mixture. Slowly stir in the wine and 1/4 cup stock; bring just to a boil, then turn the heat down to let the gravy simmer and thicken.

Make the polenta: Bring the remaining 3/4 cup stock to a boil in a medium saucepan over high heat. Lower the heat to medium-low and slowly whisk in the cornmeal, stirring constantly, until the cornmeal is incorporated. Continue whisking until the polenta starts to bubble and thicken, then stir in the pumpkin until smooth.

Place the gravy into a deep bowl and top it with the polenta. Garnish with the minced rosemary and some parmesan.

Yield: 1 serving

Source: Mary Bilyeu