WHY WE LOVE THIS RECIPE:
Pumpkin polenta is the perfect comfort food for this time of year when we crave all things pumpkin-flavored.
Polenta pairs well with just about anything so enjoy as an appetizer, side dish or even a snack. Plus, with the added pumpkin you’re getting a superfood packed with antioxidants!
NOTES:
You can enjoy this pumpkin dish on Cycles 2-4 of the 17 Day Diet: Activate, Achieve and Arrive Cycles!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 3 cups fat-free and low-sodium chicken broth
- 1 1/4 cups canned pumpkin puree (do not use canned pumpkin pie filling)
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup instant polenta
Ingredients
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Instructions
- Put the broth, pumpkin puree, cumin, cinnamon, salt, pepper, and cayenne (if using) into a large saucepan.
- Set over medium-high heat; whisk occasionally until the pumpkin dissolves and the mixture comes to a simmer.
- Reduce the heat to medium-low. Whisk in the polenta.
- Continue stirring until thick and creamy, about 3 minutes.
Recipe Notes
Tips:
*A whisk is important, it helps keep the polenta creamy. A wooden spoon will work, but your polenta will be lumpy not creamy.
*Feel free to add other spices like sage.
*Add 2 ounces of finely grated fat-free cheese to the polenta by stirring it in at the end after the pan is off the heat.
*You can easily double this recipe to feed a crowd!
