Hemp oil has a rich, nutty flavor and beautiful green color that make it the perfect counterpoint to creamy, spicy polenta. It’s high in omega-3 fatty acids and antioxidants, but has a very low smoke point so should never be heated. Reserve it for drizzling over cooked foods. For more color and nutrition, wilt shredded spinach in a little broth over medium heat; toss with hemp oil and serve on top of polenta.
Pumpkin Polenta with Hemp Oil
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Ingredients
- 4 cups gluten-free chicken or vegetable broth
- 1 cup polenta (corn grits)
- 1 (15 oz) can pumpkin puree
- 5 cloves garlic, minced
- 1 medium chipotle chile en adobo (from a can), seeded and minced
- 1 small yellow onion, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 2-3 tablespoons hemp oil
- 1/2 cup pumpkin seeds for garnish
Instructions
- Bring broth to a boil in a 3- to 4-quart saucepan. Add polenta in a thin stream, whisking constantly. Reduce heat and cook, covered, until polenta is tender, 15 minutes, stirring occasionally.
- Stir in pumpkin, garlic, chipotle, onion, cumin, and pepper. Cook for 10 minutes more, until polenta is very thick and creamy. Add additional broth or water if needed. Season with sea salt and pepper to taste.
- Remove from heat and stir in 2 tablespoons hemp oil. Serve hot, drizzled with additional dressing and sprinkled with seeds.
Recipe Notes
Nutrition Facts
Pumpkin Polenta with Hemp Oil
Amount Per Serving
Calories 275
Calories from Fat 171
% Daily Value*
Total Fat 19g
29%
Saturated Fat 3g
15%
Polyunsaturated Fat 12g
Monounsaturated Fat 4g
Sodium 559mg
23%
Total Carbohydrates 20g
7%
Dietary Fiber 2g
8%
Protein 9g
18%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 275 cal, 19g fat (4g mono, 12g poly, 3g sat), 0mg chol, 9g protein, 20g carb, 2g fiber, 559mg sodium
