Pumpkin Polenta
Polenta is the Italian version of cornmeal mush. Cooking polenta use to be time-consuming requiring contact stirring for almost an hour to make it smooth. Now, with instant polenta, it’s a snap and worth doing.
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Put the broth, pumpkin puree, cumin, cinnamon, salt, pepper, and cayenne (if using) into a large saucepan.
  2. Set over medium-high heat; whisk occasionally until the pumpkin dissolves and the mixture comes to a simmer.
  3. Reduce the heat to medium-low. Whisk in the polenta.
  4. 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!