The Black Polenta and Pumpkin is a typical recipe from the Dolomites. It is not, of course, cornmeal, but ground black rice, as if it were polenta. Excellent and light, it lends itself to a thousand preparations… on this occasion, I propose it in an autumn version.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 1 1/4 cups black rice polenta
- 1/3 cup cornmeal
- 1 1/3 lbs cleaned pumpkin
- 1 clove Garlic
- 2 pork sausages
- to taste Pecorino romano
- to taste salt and chili pepper
- to taste extra virgin olive oil
Preparation
After thoroughly cleaning the pumpkin, cut it into small pieces, weigh it, and let it brown with a chopped garlic clove.
Adjust salt and chili pepper according to your taste.
Once cooked, remove it from the pan, put it in a bowl, and in the same pan, brown the sausages after peeling and crumbling them.
Combine everything, mix well, and let it flavor, with the heat off.
You should get a creamy consistency.
In a tall pot, pour about 2 1/2 cups of water, and slowly add the black polenta and cornmeal.
Mix well, add salt, and start cooking.
If it dries out before cooking is complete, gradually add boiling water.
Once cooked, plate and cover your Polenta and Pumpkin with the pumpkin sauce.
Sprinkle with grated Pecorino romano and serve very hot.
P.s. I always add a percentage of cornmeal to make it less sticky
Notes
Tip: if you have guests, you can prepare the polenta the day before and put it in molds for individual servings.
Then prepare a baking sheet with parchment paper, turn over your molds, and heat in the oven at about 175°F, at least 15 minutes before serving.
The microwave definitely shortens the timing.
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