{"id":12218,"date":"2010-10-12T11:44:20","date_gmt":"2010-10-12T15:44:20","guid":{"rendered":"http:\/\/foodembrace.com\/?p=12218"},"modified":"2010-10-12T12:48:02","modified_gmt":"2010-10-12T16:48:02","slug":"pumpkin-polenta","status":"publish","type":"post","link":"https:\/\/foodembrace.com\/2010\/10\/pumpkin-polenta\/","title":{"rendered":"Pumpkin Polenta"},"content":{"rendered":"

\"\"<\/a>Polenta is a “new to me” dish.\u00a0 It wasn’t something I grew up with and the first time I came across it was watching Food TV.\u00a0 I’m also not from the south, so grits never crossed my path either.<\/p>\n

Whenever I saw it mentioned though, it was always very creamy with lots of cheese.\u00a0 It looked amazing and people talked about it like it was a dish from the heavens.\u00a0 I finally found some in the store and decided to make my own.<\/p>\n

What a horrible experience!\u00a0 The polenta smelled like dirty feet and it wasn’t creamy at all but gritty.\u00a0 Perhaps why the term grits came about?\u00a0 I really disliked the experience, so much so, that I tossed it all and pushed the idea of polenta aside.<\/p>\n

With my food knowledge and experience growing, polenta came back to the forefront again.\u00a0 Because I try to be fair with foods, I decided to give it another try.\u00a0 I played around with it and became more familiar with it.\u00a0 This time there was success!<\/p>\n

Polenta still smells like dirty feet as it cooks but once you add in the cream base, some cheese, and butter if you’re feeling punchy, that smell turns into something very tempting and enticing.<\/p>\n

Polenta can be made to take on lots of different flavors so I thought, why not use pumpkin?\u00a0 It’s creamy and I bet it would provide a creamy texture to the dish.\u00a0 I tested the waters and it took me a bit of experimenting, but I finally got a great pumpkin polenta dish!<\/p>\n

Andrea’s Pumpkin Polenta<\/strong><\/p>\n