Polenta-stuffed mini pumpkins
October 29, 2009
I originally bought these mini pumpkins just for their good looks. But one evening late last week, when faced with a cauldron of polenta and a sudden urge to stuff something with it, I found myself eyeing the pumpkin arrangement. Once I reached in, there was no turning back.
If you, too, are tempted to violate your pumpkin centerpiece, here’s what to do:
- Wash, de-stem, and de-seed the pumpkins.
- Coat the exposed flesh with olive oil and herbs.
- Bake the pumpkins at 375F for ~30 minutes at 375F.
- Fill them with polenta. (… Or mashed potatoes! Surely that would be amazing.)