- 1 3/4 cups yellow cornmeal
- 5 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 (15 oz.) can pure pumpkin puree
- 3/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh thyme, finely chopped
- Salt and pepper
- 2 tablespoons olive oil
- 2 or 3 scallion greens, cut into 1/4-inch pieces
- calories 253
- fat 14 g
- satfat 4 g
- protein 8 g
- carbohydrate 26 g
- fiber 4 g
- cholesterol 20 mg
- sodium 196 mg
How to Make It
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 thick enough to hold trail of a spoon, about 5 minutes.
Remove polenta from heat, stir in cheese and thyme; season with salt and pepper. Stir until cheese is melted and mixture is blended. Working quickly, pour hot polenta into prepared pan and spread evenly with a spatula. Cool for 1 hour, cover and refrigerate for at least 2 hours, until chilled through and firm. (Polenta can be made to this point up to 2 days ahead.)
Heat oven to 400°F. Lightly grease 2 nonstick baking sheets. Brush top of polenta with olive oil. Cut out 2- to 2 1/2-inch shapes with a pumpkin cookie cutter (or other shape). Use a spatula to transfer polenta to baking sheets. Bake until lightly browned, about 15 minutes, rotating pans halfway through. Serve warm, topped with a scallion piece.