Pumpkin Maple Polenta

Got leftover pureed pumpkin…..or butternut squash…or acorn squash…or any winter squash? Stir it into polenta for a golden treat! You need something earthy and bitter to pair it with; seen here with quick-braised collard greens.

A huge thanks to Meghan Feeks at @KitchenJaunts via Instagram for the recipe!

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Pumpkin Maple Polenta

from Meghan Feeks @kitchenjaunts

Ingredients:
1 teaspoon salt
1/2 tablespoon olive oil
3/4 cup dry yellow polenta
1 cup pureed cooked pumpkin or butternut squash (or canned)
1/4 cup pure maple syrup
pinch ground chili (optional)
1 tbsp butter
salt and black pepper to taste