Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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
How to Make It
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.
This was my very first polenta recipe, and I didn't have instant grits. I halved the recipe and added about half a cup of chicken broth to thin it and to further cook the grits for 15 minutes. In the end, it had perfect texture. Also, the cream cheese seemed like a strange addition, so I substituted a tablespoon of butter. I will be making this again :)
This is an excellent autumn side dish. I always mix the polenta with the cold liquids and then cook No lumps. I served with a cider braised pork shoulder with caramelized onions from Epicurious. I will make again.
I used 1 ts dried sage instead of the fresh, but otherwise followed the recipe exactly. I could not taste the pumpkin, and the overwhelming flavor was the Parmesan. That being said, it was very good and creamy. The color is nice and the sage is a good addition. Nice fall side.
WOW!! I just whipped this up with some sweet chicken sausage and roasted bussels sprouts for dinner. So easy and so delicious. The hubby couldn't get enough. I didn't change a thing to this PERFECT recipe except for cutting it in half...it makes a ton. This is definitely a keeper!
Num! I made this vegan with rice milk and tofutti cream cheese, which I heaped in since I wasn't using the cheese topping. I also added a touch of nutmeg to bring out the pumpkin flavor. Huge hit at Thanksgiving! So easy to make.