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Creamy Pumpkin Mascarpone Polenta with Brown Butter and Sage

This Creamy Pumpkin Mascarpone Polenta with Brown Butter and Sage is a delicious and festive weeknight fall or winter meal when served with roasted vegetables and / or eggs.

Course Entree
Cuisine Vegetarian
Servings 4 servings


  • 4 cups water
  • 1 cup polenta
  • 1/2 tsp salt
  • 4 oz mascarpone cheese
  • 10 oz pumpkin puree (from a can is the easiest but make sure it's not 'pumpkin pie filling')
  • 1/3 cup shredded hard salty cheese (such as Manchego or vegetarian Parmesan)
  • 4 cooked eggs (prepared however you prefer - scrambled, over easy, poached, etc)
  • 2 Tbsp unsalted butter
  • 6-8 sage leaves (depending on size)
  • Black pepper, to taste


  1. In a deep saucepan, bring the water and 1/2 tsp salt to a boil over high heat. Stir in the polenta and let boil for 5 minutes, stirring often.

  2. Lower heat to medium-low, cover, and let simmer for 30 minutes, stirring every 5 minutes or so (be careful when you lift the lid to stir as the polenta may spatter up if your saucepan isn't deep).

  3. Remove polenta from heat and stir in the mascarpone, pumpkin puree, and salty cheese. Taste and add pepper along with more salt (if needed). Set aside.

  4. When there is 5 minutes left for the polenta to cook, prepare your eggs however you and your family or friends prefer them (we usually do fried or scrambled).

  5. In a small skillet, heat the butter over medium heat until you start to see brown bits forming at the bottom (about 3 to 5 minutes but watch closely as it'll vary depending on your stove top), swirling the pan often to swish around the butter. Remove from heat and immiedetely toss in the sage leaves.

  6. When ready to serve, transfer the polenta to a serving bowl and top with the eggs you prepared. Drizzle the brown butter and sage leaves over it all and serve right away. Alternatively, you can spoon the polenta into 4 bowls and top each bowl with an egg and 1/4 of the brown butter sage mixture.