Secret Recipes

Vanilla Bean Cafe Pumpkin Polenta

recipe box

Ingredients:

  • 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:

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.

Servings:
4