How’s that for an alliteration? Say that recipe name three times fast…
YAS we’re doing pumpkin recipe #2 of the year!
A much healthier recipe than the first one.
And I’m super annoyed with myself for letting TWO WHOLE WEEKS go by between pumpkin recipes. That was not the plan. But life got in the way…
So next week we’ll have TWO pumpkin recipes 😱 So excited.
And let me just tell you – this recipe turned out SO much better than I could have expected. Boyfriend LOVED it and cleaned up his plate, my plate, and all the leftovers. In one sitting. 😉 Now that’s the sign of a successful recipe.
I actually expected the combo to have a sweet-and-savory vibe going on. Not that there’s anything sweet in here. But polenta is naturally a little sweet, pumpkin TASTES like all those pumpkiny desserts we’re used to, and pecans tend to be in sweeter dishes as well.
Instead, it’s a really subtle (for ME anyway – you guys KNOW I like big, bold flavors) interesting combo that just works.
I highly recommend serving with a super salty veggie, too 😉 Blistered shishito peppers in onion salt was 👌
- 1 C water
- 1/4 C polenta
- 2 T pumpkin puree
- 1 T butter
- 1/4 C freshly grated parmesan cheese
- 1/2 t salt
- a little bit of black pepper
- 2 pieces tilapia (trout works too and goes really well with pecans! but pick any fish you like)
- 1/2 C pecans
- 1/4 C pepitas (pumpkin seeds - I used roasted and salted)
- 1/4 C panko bread crumbs
- 3/4 t dried thyme
- 1/2 t salt
- 1 egg
- 3 T flour
- oil for cooking
- In a small saucepan, bring water to a boil. Slowly whisk in polenta and cook about 10 minutes, until starting to thicken. Add in pumpkin puree and cook until thick, about 5 more minutes. Stir in butter, cheese, salt and pepper, and whisk until combined.
- Grind pecans and pepitas together until the texture of bread crumbs. Combine with the panko, thyme, and salt and spread out on a shallow plate. Whisk egg with a tablespoon of water in another shallow dish. On a third dish, mix a small amount of salt and pepper into the flour and spread out on the dish.
- Heat oil in a nonstick skillet over low-medium heat. Bread the fish by dredging in the flour, then egg, and then pecan mixture. Thoroughly pat the pecan mixture onto the fish. Then place in the skillet and cook about 3 minutes per side (for an average size of tilapia - you'll want to adjust if your fish is thinner or thicker.)