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
296
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

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.

Nutritional Facts

Total Fat
13g
20%
Sugar
6g
N/A
Saturated Fat
8g
39%
Cholesterol
34mg
11%
Protein
5g
10%
Carbs
41g
14%
Vitamin A
876µg
97%
Vitamin B12
0.1µg
2.5%
Vitamin B6
0.1mg
7.2%
Vitamin C
5mg
8%
Vitamin D
0.2µg
0.1%
Vitamin E
1mg
7%
Vitamin K
17µg
21%
Calcium
77mg
8%
Fiber
4g
18%
Folate (food)
25µg
N/A
Folate equivalent (total)
25µg
6%
Iron
2mg
10%
Magnesium
42mg
10%
Monounsaturated
3g
N/A
Niacin (B3)
0.8mg
4%
Phosphorus
114mg
16%
Polyunsaturated
0.8g
N/A
Potassium
315mg
9%
Riboflavin (B2)
0.1mg
8%
Sodium
62mg
3%
Trans
0.3g
N/A
Zinc
0.7mg
4.4%