Creamy Pumpkin Polenta
Ingredients:
2½ cups milk
2 cups water or vegetable broth
¾ cup canned pure pumpkin
2 teaspoons coarse salt
1¼ cups instant dry polenta
1 cup freshly grated Parmigiano-Reggiano cheese
¼ cup mascarpone cheese
¼ teaspoon cinnamon
2 Tablespoons chopped fresh basil
¼ cup freshly shaved Parmigiano-Reggiano cheese
Recipe directions:
Bring the milk and water to a boil in a large saucepan over medium heat. Whisk in the pumpkin and salt. Reduce heat to low and gradually whisk in the polenta. Cook for 1 minute or until thickened and remove from heat. Add the grated Parmigiano-Reggiano, mascarpone, cinnamon, and basil, stirring until the cheese melts. The consistency should be thick but creamy. Top with the shaved Parmigiano-Reggiano and serve. Serves 8.