Vegan MoFo Day 25: Creamy Pumpkin Polenta with Praline Pecans

I normally eat polenta savory, but thought a sweet version would be just as delicious! Add in some pumpkin and it makes the perfect Autumnal breakfast for the cold mornings we are starting to experience. I grew up eating Cream of Wheat for breakfast, so this creamy polenta reminds me of my favorite breakfast meal from childhood. I think I might actually like this polenta version better.

This recipe makes quite a bit, so when you go to reheat your leftovers add some non-dairy milk to the polenta to make it creamy again because it does thicken up in the refrigerator.

Creamy Pumpkin Polenta with Praline Pecans

2 ½ Cups Water

1 Cup Non-dairy Milk

1 Cup Coconut Creamer or Soy Creamer

¼ Teaspoon Sea Salt

1 Tablespoon Margarine

1 Cup Yellow Cornmeal

¼ Teaspoon Ground Nutmeg

2 Teaspoons Cinnamon

2/3 Cup Pumpkin Puree

½ Cup, Plus 2 Tablespoons Brown Sugar

1 Teaspoon Pure Vanilla Extract

Praline Pecans

½ Cup Pecans

1 Tablespoon Margarine, melted

¼ Cup Brown Sugar

½ Teaspoon Cinnamon

Preheat oven to 325 ͦ F. Line a cookie sheet with aluminum foil and lightly spray with cooking spray.

Mix together all the praline pecan ingredients in a small bowl and spread over the prepared cookie sheet. Bake for 5 to 10 minutes. Allow pecans to cool before sprinkling over the polenta.

In a large sauce pan, bring water, non-dairy milk, creamer, margarine and sea salt to a boil. Reduce heat to a simmer; slowly whisk in the cornmeal. Cook for 15-20 minutes or until the polenta is thick and creamy; whisking constantly in order to prevent lumps. Whisk in the pumpkin, brown sugar, cinnamon, nutmeg and vanilla extract until smooth. Top with praline pecans and serve immediately.

Nutrition Facts

without praline pecans

6 Servings
 

Amount Per Serving

 
  Calories 226.5
 
  Total Fat 4.6 g
 
      Saturated Fat 0.3 g
 
      Polyunsaturated Fat 0.8 g
 
      Monounsaturated Fat 0.5 g
 
  Cholesterol 0.0 mg
 
  Sodium 150.5 mg
 
  Potassium 235.1 mg
 
  Total Carbohydrate 51.3 g
 
      Dietary Fiber 2.4 g
 
      Sugars 31.4 g
 
  Protein 2.9 g

12 Comments

Filed under Recipes, Vegan MoFo

12 responses to “Vegan MoFo Day 25: Creamy Pumpkin Polenta with Praline Pecans

  1. This looks lovely. I’ve not tried polenta, though I really should!

  2. Boo yum!!

    Love polenta, love pumpkin. Why didn’t I…you know, the age old question.

    XO

  3. That looks lovely, I’ve never tried polenta as a sweet meal but I’d like to start with this and those pecans look like a great addition too!

    • Thank you Mandee! I usually eat polenta savory also, but thought instead of using cream of wheat polenta would be a nice substitution and it turned out great. The pecans add a nice flavor to it too :)

  4. I am going to make this, it sounds fabulous! Bookmarking.

  5. This is a great recipe to prepare for breakfast. The thought of having pralines in it makes me crave for more. A very nice combination I must say.

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