Pumpkin-Sage Polenta

Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

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.

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 21%
  • Fat: 4.7g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 10.1g
  • Carbohydrate: 28.7g
  • Fiber: 3.2g
  • Cholesterol: 14mg
  • Iron: 1mg
  • Sodium: 614mg
  • Calcium: 253mg

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

Preparation

  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.
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