30 minutesDinner

Pumpkin polenta with apple-sausage crumble

Makes: four servings
Makes: four servings


  • 2 ½ tbsp olive oil
  • 8 oz italian turkey sausage
  • 4 cups vegetable broth
  • 1 ⅓ cups polenta corn meal
  • 1 ⅓ cups pumpkin puree
  • ½ tbsp apple juice
  • 1 cup goat cheese
  • 1 tsp allspice
  • 2 green apples
  • 3 ½ tbsp fresh sage
  • 2 tbsp balsamic vinegar
  • 2 ⅔ cups arugula


  1. Add 4 tsp olive oil to a skillet over medium-high heat. When hot, add turkey sausage (removed from casing). Stir, breaking up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a plate.

  2. Place broth in a pot over medium-high heat; bring to a simmer. Add polenta and stir until thoroughly incorporated. Once mixture begins to thicken, reduce heat to low. Add pumpkin and apple juice , continuing to stir. When it reaches your desired consistency, add goat cheese and allspice , plus salt to taste. Remove from heat.

  3. Dice green apple and mince sage leaves. Add remaining 4 tsp olive oil to the empty skillet. Add green apple and sage . Cook, stirring occasionally, about 6 minutes. Return turkey sausage to the skillet and heat until warmed through. Add balsamic and stir 1 minute more, until evaporated.

  4. Top polenta with sausage mixture and the arugula . Drizzle with additional balsamic if desired.