Pumpkin Sage Polenta

By Yankee Magazine

May 04 2006


2 1/2 cups low fat milk
2 cups water
3/4 cups pureed pumpkin
1 1/4 cups salt
1 1/4 cups polenta
3/4 cups fresh Parmesan cheese
2 tablespoons cream cheese
1 tablespoon chopped fresh sage
1/4 cup 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 cheese melts. Top with shaved Parmesan, serve immediately