Pumpkin Polenta Pumpkins

Pumpkin Polenta Pumpkins
Photo by www.myrecipes.com


  • 1 (15 oz.) can pure pumpkin puree
  • 2 or 3 scallion greens, cut into 1/4-inch pieces
  • 2 tablespoons fresh thyme, finely chopped
  • 5 cups low-sodium chicken broth
  • 1 ¾ cups yellow cornmeal
  • Salt and pepper
  • 2 tablespoons olive oil
  • + 2 more ingredients
    • ¾ cup freshly grated Parmesan cheese
    • 3 tablespoons unsalted butter

Lightly grease a large, rimmed baking sheet. In a bowl, blend cornmeal and 1 cup cold broth into a thick paste. In a large saucepan, bring remaining broth and butter to a rolling boil. Whisk in puree, lower heat and return to a gentle boil. Whisk in cornmeal and cook, stirring constantly, until t...

View full recipe at My Recipes


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