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Pumpkin-Ginger Polenta with Stewed Fruit and Mascarpone Cream

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Pumpkin-Ginger Polenta with Stewed Fruit and Mascarpone Cream Recipe

Pumpkin and ginger liven up this polenta, for a tasty, make-ahead breakfast impressive enough for company.

At a glance

10 servings
Nutrition information


Choose your measure:


  • 1 1/2 cups stone-ground cornmeal or polenta
  • 3/4 cup water
  • 1 1/4 cups milk
  • 2 cups (1 can) pumpkin purée
  • 1 tablespoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup diced crystallized ginger

stewed fruit

  • 1/2 cup diced dried apricots
  • 1/2 cup currants
  • 1/2 cup dried cranberries
  • 1 tablespoon orange zest
  • 1/2 cup orange juice
  • 1/2 cup sugar
  • 1/2 cup water

mascarpone cream

  • 1 cup mascarpone
  • 1/2 cup heavy cream
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract


  1. Grease an 8 1/2" x 4" loaf pan and line with parchment paper, clipping the paper to the sides of the pan.
  2. To make the polenta: Place all of the ingredients except the crystallized ginger in a 3-quart saucepan and whisk together until smooth. Cook over medium heat, stirring frequently, until the mixture boils and begins to thicken. Be careful; it may bubble and spurt. Put a lid loosely over the pan to contain any explosions, and continue to cook for 10 minutes, stirring frequently, until the polenta pulls away from the edge of the pot. It should be stiff enough for your spoon to stand straight up in it.
  3. Remove from the heat, stir in the crystallized ginger, and transfer the mixture to the prepared pan, smoothing the top. Drop the pan on the counter a couple of times to remove any air bubbles. Cool to room temperature, then cover and refrigerate until needed.
  4. To make the stewed fruit: Put all of the ingredients into a 2-quart saucepan and bring to a simmer; cook for 5 minutes, until slightly thickened. Remove from the heat.
  5. To make the mascarpone cream: Whisk together all of the ingredients until smooth.
  6. To cook and assemble: Use the parchment paper to remove the cold polenta from the pan. Cut 3/4" slices, and fry them in 1 tablespoon of butter until golden brown on both sides. Transfer to a plate and top with 2 tablespoons of stewed fruit; drizzle the mascarpone cream over all before serving.

Nutrition Information

  • Serving Size 225g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 455
  • Calories from Fat 34
  • Total Fat 26g
  • Saturated Fat 14g
  • Trans Fat 0g
  • Cholesterol 73mg
  • Sodium 164mg
  • Total Carbohydrate 54g
  • Dietary Fiber 5gg
  • Sugars 35g
  • Protein 7g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.