Creamy Pumpkin Polenta with Maple Sautéed Greens

Creamy Pumpkin Polenta recipe from Down to Earth Organic and Natural.

4-6 Servings

Recipe Categories:

Entrees Vegan

Updated: Mon, 10/08/2018 - 7:38am



  • 3 cups vegetable broth
  • 1 cup coconut milk
  • 1 (15-ounce) can pumpkin
  • 1 cup cornmeal
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • Salt and pepper to taste

Maple Sauteed Greens:

  • 2-3 Tablespoons olive oil
  • 1½ cups chopped onion
  • 3 large cloves garlic, minced
  • 6 cups sliced baby bok choy
  • 2 teaspoons tamari
  • 1 Tablespoon maple syrup
  • Dash of smoked paprika


  1. Heat vegetable broth and coconut milk in a saucepan over medium heat.
  2. Whisk in canned pumpkin.
  3. Once boiling, mix in cornmeal, rosemary and thyme. Season with salt and pepper.
  4. Reduce heat to low, cover with a lid and cook for 35-45 minutes, stirring frequently. The polenta will be done when the cornmeal is cooked through.
  5. Meanwhile, in a large skillet heat olive oil over medium-high heat.
  6. Add onion and garlic and sauté until onions are caramelized.
  7. Add bok choy and tamari. Sauté for 5 minutes or until greens are tender.
  8. Add maple syrup and smoked paprika. Combine well.
  9. Remove from heat and serve over pumpkin polenta. Enjoy!