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:

  1. Wash, de-stem, and de-seed the pumpkins.
  2. Coat the exposed flesh with olive oil and herbs.
  3. Bake the pumpkins at 375F for  ~30 minutes at 375F.
  4. Fill them with polenta.  (… Or mashed potatoes!  Surely that would be amazing.)

4 Responses to “Polenta-stuffed mini pumpkins”

  1. Wow this is such a cute idea! So festive!

  2. onepot Says:

    Thanks, Leftover Queen!

  3. Karen Says:

    These will most definitely be making an appearance on my Thanksgiving table! Thanks for the idea.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: