Recipe: Pumpkin Polenta with Cranberry Syrup (Vegan, Gluten Free, Soy Free)

 

I had an idea, went for it, and found out it was delicious, so now I'm telling you about it. It's probably the wrong time of year to be putting out pumpkin and cranberry recipes--it's early spring; I should be wooing you with asparagus and baby greens--but this is pulled from the pantry and freezer so you can really have it any time of year. Plus, if you're living in an area like mine where it will be a little while before it feels anything like spring, this is a good way to tide you over through the late winter.

One thing I found really satisfying about this was that the flavors are indigenous ones--corn, pumpkin, cranberry--and I always like to highlight North American combinations when I can. I do enjoy a lot of fusion foods and exploring the cuisines of the world, but it's always great when I can make something more local.

Yes, this is breakfast again, but you could serve this as a side with a dinner, too, alongside a complementary protein like maple glazed tofu and a fruity arugula salad. Be imaginative. It has its rewards!

Also, although most vegan cream cheese contains nuts of some kind, and thus I didn't label this as nut free, you have options there, too. You could also give it creaminess by cooking the polenta in oat milk and adding some nutritional yeast for a cheesy flavor, or just leave it out, if you need to avoid nuts.

The recipe I'm giving you for cranberry syrup will make more than you need for one bowl of polenta. You can either double or triple the polenta recipe if you're cooking for more than one person, or save the extra cranberry syrup for pancakes, oatmeal, yogurt, etc. It would be tough, though, unless you had a truly tiny saucepan, to make this syrup in smaller quantities. My guess is you won't mind having extra once you've tasted it.

As I was preparing this meal, I took inspiration from this recipe from A Red Spatula and this one from Taste of Home.

Pumpkin Polenta with Cranberry Syrup
Serves 1, with extra syrup left over

Cranberry syrup:

1 cup frozen cranberries
1/4 cup sugar
1/2 cup water
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves

Polenta:

1 cup water
1/8 teaspoon salt
1/4 cup instant polenta
1/8 teaspoon nutmeg
2 tablespoons canned pumpkin puree
1 oz. vegan cream cheese, cut into small pieces (I used Miyoko's)

Garnish:

1/2 tablespoon pumpkin seeds

First, start the cranberry syrup. Put all the syrup ingredients in a small saucepan and bring to a boil. Simmer for about 15 minutes.

While the syrup is simmering, bring the 1 cup of water and 1/8 teaspoon salt for the polenta up to a boil in another small saucepan. When it boils, slowly pour in the polenta and nutmeg while stirring and cook, stirring constantly, until thickened. Remove from heat and stir in pumpkin puree and cream cheese until the cheese is melted and everything is well blended. Taste and add additional salt if needed.

By now your syrup should be ready to blend. Take it off the heat and transfer to a blender and blend until smooth. If desired, return the mixture to your saucepan and boil for a bit longer to thicken.

To serve, put the polenta into a bowl and top with your desired amount of syrup and pumpkin seeds.