Pumpkin Polenta Cake with Tomatillo-Avocado Salsa

Pumpkin Polenta Cake with Tomatillo-Avocado Salsa
Staff Writer

Pumpkin Polenta Cake with Tomatillo-Avocado Salsa from Ricky Eisen, President and Founder of Between the Bread (http://www.betweenthebread.com/), Manhattan’s premier café and corporate catering company for more than 35 years.

4
Servings
649
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Cups  fresh water
  • 1  Cup  Polenta
  • 14  Ounces  pumpkin puree
  • 2/3  Cups  milk or half and half
  • 1/4  Teaspoon  nutmeg
  • 2-3  Tablespoons  butter
  • Pinch of  Sea salt, to taste

Directions

Heat the water in a deep saucepan until boiling and add a pinch of sea salt, to taste. Pour the polenta into the simmering water, stirring with a whisk  as you pour. Continue to whisk for a minute or two as the polenta cooks and adjust the heat to medium-low heat, so that the mixture gently simmers but does not cook too quickly- you don't want to scorch it. Keep an eye on it and stir frequently to keep it from sticking.

When the polenta has absorbed most of the water, add in the pumpkin puree and whisk to combine. Add in the milk, butter and nutmeg, and stir again. The polenta should be ready in roughly 20 to 30 minutes. It should be tender to the bite, not gritty. If it isn't soft enough for you, add more milk and butter and cook it a little longer.

Form into small cake pan and refrigerate until firm.  Cut into triangles.

Optional:
Sprinkle with roasted shelled pumpkin seeds.

Serve warm or at room temperature

Nutritional Facts

Total Fat
23g
33%
Sugar
24g
27%
Saturated Fat
4g
17%
Cholesterol
6mg
2%
Carbohydrate, by difference
94g
72%
Protein
17g
37%
Vitamin A, RAE
199µg
28%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
26µg
29%
Calcium, Ca
238mg
24%
Choline, total
16mg
4%
Fiber, total dietary
12g
48%
Fluoride, F
11µg
0%
Folate, total
82µg
21%
Iron, Fe
14mg
78%
Magnesium, Mg
84mg
26%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
483mg
69%
Selenium, Se
10µg
18%
Sodium, Na
329mg
22%
Thiamin
1mg
91%
Water
158g
6%
Zinc, Zn
2mg
25%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.