Pumpkin Polenta With Gouda and Brown Butter Shrimp Recipe
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.
How to Make the Best Pumpkin Polenta With Gouda and Brown Butter Shrimp
This pumpkin polenta with Gouda and brown butter shrimp is the ultimate fall comfort dish that brings together creamy, savory, and nutty flavors in one stunning bowl. The silky pumpkin-infused polenta provides a luxurious base, while the shrimp cooks in rich brown butter that adds incredible depth and sophistication to this rustic Italian-inspired creation.
What makes this recipe truly special is the combination of textures and flavors working in harmony. The crispy fried sage leaves and toasted pumpkin seeds add delightful crunch against the creamy polenta, while the shrimp brings lean protein and a tender bite. The smoked gouda cheese woven throughout the polenta adds a subtle smoky sweetness that perfectly complements the earthiness of the pumpkin and the warming spice of fresh nutmeg.
This dish proves that autumn cooking doesn’t have to be heavy or complicated—it just needs to celebrate the season’s best ingredients with care and technique. Perfect for a weeknight dinner that feels elegant enough for entertaining, this pumpkin polenta is sure to become a fall favorite in your kitchen.
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.
Ingredients
Pumpkin Polenta
Brown Butter Shrimp With Fried Sage and Pumpkin Seeds
Instructions
Pumpkin Polenta
- In a large pot, bring the chicken stock to a boil.
- Slowly whisk in the cornmeal, stirring constantly to avoid lumps. Reduce heat to medium-low and continue stirring frequently.
- Cook for about 30-40 minutes, stirring occasionally, until the polenta is thick and creamy and begins to pull away from the sides of the pot.
- Stir in the smoked gouda, pumpkin purée, heavy cream, nutmeg, and salt and pepper to taste. Cook for another 2-3 minutes until well combined.
Brown Butter Shrimp With Fried Sage and Pumpkin Seeds
- While the polenta cooks, heat 1½ tablespoons of canola oil in a skillet over medium-high heat. Add the pumpkin seeds and toast for 2-3 minutes until fragrant. Transfer to a plate and set aside.
- Add the remaining 1½ tablespoons of canola oil to the skillet. Fry the sage leaves for about 1-2 minutes until crispy. Transfer to the plate with the pumpkin seeds.
- In the same skillet, melt 3½ tablespoons of butter over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink. Season with salt and pepper.
- In a separate small saucepan, melt the remaining 3½ tablespoons of butter over medium heat. Cook for 3-4 minutes, swirling occasionally, until the butter turns golden brown and develops a nutty aroma. Be careful not to burn it.
- Pour the brown butter over the shrimp, then top with the fried sage and pumpkin seeds.
To Serve
- Divide the pumpkin polenta among serving bowls. Top each bowl with the brown butter shrimp, fried sage, and pumpkin seeds.
Notes
- Make sure to stir the polenta frequently to prevent burning on the bottom of the pot.
- You can prepare the polenta ahead of time and keep it warm in a double boiler.
- Watch the brown butter closely—it can go from golden to burnt very quickly.