Pumpkin Polenta with Wilted Spiced Greens

My favorite time of year is just over the horizon.  The slight change in both the scent and feel of the air tells me that autumn is just around the corner. I feel a new, inspiring energy permeating my mind and body.  The pumpkin spice latte has already returned and the days are slowly growing shorter.  I tend to welcome autumn with open arms as it means a much needed relief from the sweltering heat and humidity Texas summers are famous for.

I’ve been craving comforting, warm foods lately despite the weather outside.  Maybe it’s just my body hoping beyond hope for cooler temperatures.  Or maybe I’m in denial.  Or maybe both.  Whatever the reason, comfort food arrived in the form of this pumpkin polenta.  Creamy and warm, it hit the spot and made me want to curl up under a blanket in the chill of my AC.

I suppose it’s my duty to tell you this won’t be the last recipe you will see in the coming months that features my good buddy pumpkin. I am indeed a lover of this particular squash and not afraid to say it.  I think one of my favorite things about the arrival of autumn is that it is appropriate for pumpkin anything.  If you feel the same, here are some pumpkin-centric favorites from the archives:

– baked pumpkin oatmeal with pomegranate molasses
– pumpkin biscuit cinnamon rolls
– spiced pumpkin butter
– vegan/gf millet pumpkin breade
– whole wheat pumpkin pecan bread

Pumpkin Polenta with Wilted Spiced Kale
notes: The polenta thickens more as it cools so it’s best enjoyed right away.  Leftovers can be reheated with some added water or broth.  I use vegan vegetable bouillon cubes because I can never use up a carton of vegetable stock before it goes bad.  Feel free to use 3 cups of vegetable stock instead if that is what you have.  I used kale as my greens but you can use whatever greens you have available.      

3 cups water
1 vegan vegetable bouillon cube
1/2 cup pumpkin puree
good pinch of salt
1/2 tsp herbes de provence
1/4 tsp freshly grated nutmeg
1 cup polenta

1 head of kale, ribs removed and torn into bite-sized pieces
pinch of salt
zest of 1 small lemon
1/2 tsp garam masala
safflower oil or other oil of your choice

Combine the water, bouillon cube, pumpkin puree, salt, herbes de provence, and nutmeg in a pot over high heat.  Whisk to combine, then bring the mixture to a low boil.  Once the liquid boils, add the polenta, whisking it in.  Immediately drop the heat to a simmer and continue whisking until the polenta has thickened (about 5 minutes).  Taste the polenta and adjust the seasoning if necessary.

Heat a pan over medium heat and add a bit of oil.  Add the kale, salt, garam masala, and lemon zest and toss to coat.  Cook until the kale is just wilted, then remove from the heat.

To serve, put down a bed of polenta and then top with a mound of kale.  Makes 2 to 4 servings.  Enjoy!