Pumpkin-Sage Polenta

Ingredients

• 2 ½ cups 1% low-fat milk
• ¾ cup canned pumpkin
• 1 ¼ teaspoons salt
• ¾ cup (3 ounces) grated fresh Parmesan cheese
• 2 tablespoons 1/3-less-fat cream cheese
• 1 tablespoon chopped fresh sage
• 2 cups water
• + 2 more ingredients
• • ¼ cup (1 ounce) shaved fresh Parmesan
  • 1 ¼ cups instant dry polenta

Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt; stir with a whisk. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with ...

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