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Pumpkin-Sage Polenta

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 8 servings (serving size: 3/4 cup)
Serve this alongside pan-sautéed ham steaks. Polenta thickens if you make it ahead of time; just thin it with water or chicken broth. Rewarm it over medium-low heat, stirring with a whisk. Use a vegetable peeler to shave the Parmesan cheese.

Ingredients

  • 2 1/2 cups 1% low-fat milk
  • 2 cups water
  • 3/4 cup canned pumpkin
  • 1 1/4 teaspoons salt
  • 1 1/4 cups instant dry polenta
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese
  • 2 tablespoons 1/3-less-fat cream cheese
  • 1 tablespoon chopped fresh sage
  • 1/4 cup (1 ounce) shaved fresh Parmesan

Nutrition Information

  • calories 197
  • caloriesfromfat 21 %
  • fat 4.7 g
  • satfat 3 g
  • monofat 1.4 g
  • polyfat 0.1 g
  • protein 10.1 g
  • carbohydrate 28.7 g
  • fiber 3.2 g
  • cholesterol 14 mg
  • iron 1 mg
  • sodium 614 mg
  • calcium 253 mg

How to Make It

  1. 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 shaved Parmesan. Serve immediately.