Go Back
+ servings
Pumpkin polenta with brown butter shrimp, pumpkin seeds and fried sage with pumpkins and fall leaves as decor.
Print

Pumpkin Polenta With Gouda and Brown Butter Shrimp

This pumpkin polenta with Gouda and brown butter shrimp, fried sage and pumpkin seeds is the perfect fall meal. It's as comforting as it is delicious.
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 739kcal

Equipment

  • Medium saucepan

Ingredients

Pumpkin Polenta

  • 4 cups chicken stock
  • 1 cup yellow cornmeal
  • 1 cup shredded smoked gouda
  • ½ cup pumpkin purée
  • Splash of heavy cream
  • Pinch of freshly grated nutmeg
  • Salt and pepper to taste

Brown Butter Shrimp With Fried Sage and Pumpkin Seeds

  • 3 tablespoons canola oil divided
  • ¼ cup pumpkin seeds
  • Handful of fresh sage leaves
  • 7 tablespoons salted butter divided
  • 1 pound shrimp shelled
  • Salt and pepper

Instructions

Pumpkin Polenta

  • In a saucepan, bring stock to a boil over medium-high heat. Constantly stirring with a wooden spoon, slowly pour in cornmeal.
  • Reduce heat to low. Cover and cook for 30 to 40 minutes, vigorously stirring about every 10 minutes. The polenta is done when the grains soften to your liking.
  • Once the polenta is tender to your liking, turn off heat and stir in smoked Gouda, pumpkin puree, heavy cream, remaining butter, nutmeg, salt and pepper. Top with brown butter shrimp, pumpkin seeds and sage. Enjoy! 

Brown Butter Shrimp With Fried Sage and Pumpkin Seeds

  • While polenta cooks, turn the oven to 425 degrees and heat 2 tablespoons of canola oil over medium-high heat and fry sage until the edges brown. This should just take a matter of seconds. Remove from pan and fry the pumpkin seeds until browned. Set aside.
  • Melt 4 tablespoons of butter over medium heat until it turns brown. Whisk occasionally. Remove from heat.
  • After the polenta has cooked for about 20 minutes, toss shrimp with remaining oil, salt and pepper in a baking pan. Roast in the oven until no longer opaque, about five to seven minutes. Remove from oven and pour brown butter over shrimp. Cover with foil to keep warm if the polenta isn't quite ready. 

Notes

  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1bowl | Calories: 739kcal | Carbohydrates: 39g | Protein: 35g | Fat: 49g | Cholesterol: 277mg | Sodium: 960mg | Sugar: 5g