Name: Cheesy pumpkin polenta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 750 gram piece pumpkin; 1 litre (4 cups) water; 1 cup (170g) polenta; 70 gram butter; 1 cup (80g) parmesan, coarsely grated; freshly ground black pepper and salt, to season; extra parmesan, to serve

Ingredients

750 gram piece pumpkin

1 litre (4 cups) water

1 cup (170g) polenta

70 gram butter

1 cup (80g) parmesan, coarsely grated

freshly ground black pepper and salt, to season

extra parmesan, to serve

Method

1.Place pumpkin in a microwave-safe bowl; cover; microwave on HIGH (100%) for about 3 minutes. Remove pumpkin with tongs, place on chopping board. When cool enough to handle, cut off skin and scoop out seeds; discard. Cut pumpkin into wedges.

2.Put pumpkin back in bowl; cover. Microwave on HIGH (100%) for about 8 minutes, or until pumpkin is soft. Drain, return to bowl; mash pumpkin until smooth.

3.In a medium saucepan, heat water to boiling; gradually stir in polenta with a wooden spoon. Reduce heat to low; simmer, stirring, for about 10 minutes, or until polenta is thick. Remove from heat.

4.Add butter, cheese and pumpkin to polenta; stir until smooth. Season to taste.

5.Sprinkle with extra cheese before serving.

Be careful when taking the pumpkin out of the microwave as the bowl will be very hot.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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