Savory Pumpkin Polenta

You will need: Butternut squash or pumpkin your choice, oil, milk, eggs, vanilla, polenta, baking powder, baking soda, Salt, cheddar cheese, feta cheese, sesame seeds, sunflower seeds, flour


  • First roast or steamed butternut squash or pumpkin
  • I used one small butternut squash for this recipe. Cut the fresh squash in half, remove the seeds and drizzle some sunflower oil on top
  • Brush both sides with oil
  • Roast the squash on 350°F until it is tender
  • Peel the squash and mash it then set it aside
  • In a medium bowl mix the wet ingredients:
  • Add 2 cups of milk, 5 eggs, 1 teaspoon vanilla and mix until well combined
  • Add 1 1/2 cup of oil to the mix and mix it in
  • In a big bowl, mix the dry ingredients:
  • Add 2 cups of course polenta, 2 1/2 cups of flour
  • Mix the polenta and flour
  • Add 1/2 teaspoon of salt
  • Add baking powder and baking soda
  • Mix the dry ingredients together
  • Add wet ingredients to the dry ingredients. Mix them together by hand or with a spatula until they are well combined
  • Now add the butternut squash or pumpkin purée
  • Mix it in
  • Add shredded cheddar cheese and mix it in
  • Crumble the feta cheese then add it to the batter, and mix it in
  • Grease your baking pans and then transfer the batter to the pans
  • Sprinkle sesame and sunflower seeds on top
  • Bake on 335°F or 160°C in a preheated oven
  • Bake for 45 minutes or until a toothpick or cake tester inserted in center comes out clean
  • Enjoy!

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