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Silken Green Pumpkin Seed Polenta





1 tbsp. vegetable oil
1 onion, finely diced
2-1/2 cup milk
1 clove garlic, finely chopped
dash hot red pepper sauce
1/2 cup cornmeal
1/3 cup toasted green pumpkin seeds
1/3 cup grated Parmesan cheese
1 tbsp. chopped fresh parsley
Salt and freshly ground pepper to taste
pinch grated nutmeg


Heat oil in large, heavy saucepan over medium low heat. Cook onion, stirring often, for 8 minutes or until translucent.

Stir in milk, garlic and hot pepper sauce and bring to boil. Reduce heat to low.

Add cornmeal in THREE additions, stirring in each until fully incorporated. Cook, stirring, for 15 minutes or until polenta is thick and slight crust forms on bottom of saucepan. Stir in pumpkin seeds, Parmesan, parsley, salt, pepper and nutmeg. Makes 4 servings.

The Chef’s Table

Author's Comments

This cheesy, pungent, nutty polenta is soft and creamy. It can be eaten alone or served with roasted or braised lamb, pork or chicken. Shelled pumpkin seeds are available at specialty food stores. They are sometimes called pepitas.

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