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.
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.