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

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.

Ratings & Reviews

sukeedog's Review

December 14, 2013

KarenWard's Review

October 14, 2013
I used regular style grits and just took a Couple more minutes to thicken up but was very delicious. Will make again.

CandaceCH's Review

April 24, 2012
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 :)

vbak66's Review

November 03, 2011
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.

bahibektoi's Review

September 30, 2011
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.

EmilyKW's Review

January 21, 2011
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 makes a ton. This is definitely a keeper!

Scarlett007's Review

November 25, 2009
Tis proved to be quite delicious and esy to make, different and yummy, I would'vd never though this up on my own!!!! Will make again for Chistmast!!

KirstenA's Review

December 17, 2008
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.

kthlns's Review

December 07, 2008