Pumpkin Polenta
Polenta is the Italian version of cornmeal mush. Cooking polenta use to be time-consuming requiring contact stirring for almost an hour to make it smooth. Now, with instant polenta, it's a snap and worth doing.
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Servings: 4 servings
Ingredients
- 3 cups fat-free and low-sodium chicken broth
- 1 1/4 cups canned pumpkin (do not use canned pumpkin pie filling)
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp cayenne pepper
- 1 cup instant polenta
Instructions
- Put the broth, pumpkin puree, cumin, cinnamon, salt, pepper, and cayenne (if using) into a large saucepan.
- Set over medium-high heat; whisk occasionally until the pumpkin dissolves and the mixture comes to a simmer.
- Reduce the heat to medium-low. Whisk in the polenta.
- Continue stirring until thick and creamy, about 3 minutes. Serve and enjoy!
Notes
- A whisk is important, it helps keep the polenta creamy. A wooden spoon will work, but your polenta will be lumpy not creamy.
- Feel free to add other spices like sage.
- Add 2 ounces of finely grated fat-free cheese to the polenta by stirring it in at the end after the pan is off the heat.
- You can easily double this recipe to feed a crowd!