Vegetarian Pumpkin Polenta with Spinach and White Beans Recipe

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 medium onion, chopped
  • White beans (cannellini), rinsed and drained
  • 3 cups vegetable stock
  • 2 tablespoons unsalted butter
  • 1 (14 ounce) can pumpkin puree
  • 1 cup quick-cooking or instant polenta
  • 1 tablespoon fresh thyme, chopped
  • Salt and freshly ground pepper
  • 1 cup shredded Pecorino Romano cheese
  • 1/4 cup chopped flat-leaf parsley
  • 2 garlic cloves, chopped
  • 2 (10 ounce) boxes frozen chopped spinach, thawed
  • 1/4 teaspoon freshly grated nutmeg (eyeball it)
  1. Heat the 2 tablespoons of EVOO (2 turns of the pan) in a medium nonstick skillet and cook the onion and garlic over medium heat for 3 to 4 minutes. Stir in the white beans and spinach and heat through. Season the beans and spinach with salt, pepper and nutmeg.
  2. In a large saucepan, bring the vegetable stock and butter to a boil and cook the pumpkin and polenta as directed in the main recipe. stir in the pumpkin. Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes. (Watch out for splatters.) Remove the polenta from the heat and add the thyme, salt, pepper and cheese. Top the pumpkin polenta with the spinach and beans. Garnish with the chopped parsley and serve.