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.

Sarah Doyle Lacamoire
Recipe by Cooking Light November 2003

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

Recipe Summary

Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

197 calories; calories from fat 21%; fat 4.7g; saturated fat 3g; mono fat 1.4g; poly fat 0.1g; protein 10.1g; carbohydrates 28.7g; fiber 3.2g; cholesterol 14mg; iron 1mg; sodium 614mg; calcium 253mg.