Golden Pumpkin Polenta with Gingered Apple Chutney and Toasted Walnut Crunch

Ingredients

• •1 cup polenta or coarse cornmeal
• •3 cups water
• •1 cup pumpkin puree
• •1/4 cup grated Parmesan cheese
• •2 tablespoons unsalted butter
• •1 teaspoon salt
• •1/2 teaspoon ground nutmeg
• •2 medium apples, peeled and diced
• •1 tablespoon fresh ginger, minced
• •1/4 cup brown sugar
• •1/4 cup apple cider vinegar
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground cloves
• •1/2 cup walnuts, roughly chopped
• •1 tablespoon olive oil
• •1 tablespoon honey

Instructions

1. 1

   Bring 3 cups of water to a boil in a medium-sized saucepan. Slowly whisk in the polenta, ensuring there are no lumps.

2. 2

   Reduce the heat to low and cook, stirring frequently, for 30 minutes or until the polenta thickens and becomes creamy.

3. 3

   Stir in the pumpkin puree, Parmesan cheese, butter, salt, and nutmeg. Mix well and keep warm.

4. 4

   To prepare the chutney, combine diced apples, minced ginger, brown sugar, apple cider vinegar, ground cinnamon, and cloves in a saucepan. Cook over medium heat for 15–20 minutes, stirring occasionally, until the chutney thickens and the apples are tender.

5. 5

   For the walnut crunch, heat olive oil in a small skillet over medium heat. Add the chopped walnuts and toast for about 4–5 minutes until fragrant.

6. 6

   Drizzle honey over the toasted walnuts, toss to coat, and remove from heat. Let cool.

7. 7

   To serve, spoon the pumpkin polenta onto plates, top with the gingered apple chutney, and sprinkle with the toasted walnut crunch. Enjoy warm.