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Ingredients

500g Kent pumpkin, peeled, seeded, roughly chopped
3 cups Massel chicken style liquid stock
1 cup polenta
1 cup milk
1/2 cup chopped fresh flat-leaf parsley leaves
1 lemon, zested
1 garlic clove, very finely chopped
1 tablespoon extra virgin olive oil
1/4 cup finely grated parmesan

Method

Step 1 Place pumpkin, stock and 1 cup water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium-high. Cook for 8 to 10 minutes or until pumpkin is tender. Using a slotted spoon, transfer pumpkin to a bowl. Mash until smooth. Set aside.
Step 2 Return stock to the boil. Gradually add polenta in a slow steady stream, stirring constantly. Cook, stirring constantly, for 5 minutes. Add mashed pumpkin. Stir to combine. Gradually stir in milk. Cook, stirring constantly, for 20 minutes or until mixture is thick and polenta is tender. Season well with salt and pepper.
Step 3 Combine parsley, lemon zest and garlic in a bowl.
Step 4 Spoon polenta into a serving bowl. Drizzle with oil and sprinkle with parmesan and gremolata. Serve immediately.

Soft pumpkin polenta with gremolata

How to make Soft pumpkin polenta with gremolata

Ingredients

Method