Pumpkin-Sage Polenta

Pumpkin-Sage Polenta
Photo by Photography: Becky Luigart-Stayner

Ingredients

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

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 ...

View full recipe at My Recipes

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