30 minsDinner

Pumpkin polenta with apple-sausage crumble

Makes: four servings
Makes: four servings


  • 1 ½ tbsp olive oil
  • 1 lb 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
  • 4 cups arugula


  1. Add 2 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 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.