Pumpkin Polenta with Hemp Oil
  • 4cups gluten-free chicken or vegetable broth
  • 1cup polenta (corn grits)
  • 1(15 oz) can pumpkin puree
  • 5 cloves garlic, minced
  • 1 medium chipotle chile en adobo (from a can), seeded and minced
  • 1 small yellow onion, minced
  • 1/2teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 2-3tablespoons hemp oil
  • 1/2cup pumpkin seedsfor garnish
  1. Bring broth to a boil in a 3- to 4-quart saucepan. Add polenta in a thin stream, whisking constantly. Reduce heat and cook, covered, until polenta is tender, 15 minutes, stirring occasionally.
  2. Stir in pumpkin, garlic, chipotle, onion, cumin, and pepper. Cook for 10 minutes more, until polenta is very thick and creamy. Add additional broth or water if needed. Season with sea salt and pepper to taste.
  3. Remove from heat and stir in 2 tablespoons hemp oil. Serve hot, drizzled with additional dressing and sprinkled with seeds.
Recipe Notes
Nutrition Facts
Pumpkin Polenta with Hemp Oil
Amount Per Serving
Calories 275 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Polyunsaturated Fat 12g
Monounsaturated Fat 4g
Sodium 559mg 23%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 275 cal, 19g fat (4g mono, 12g poly, 3g sat), 0mg chol, 9g protein, 20g carb, 2g fiber, 559mg sodium