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Creamy Pumpkin Polenta
SEASONAL For cozy fall gatherings, turn to pumpkin recipes, such as this Creamy Pumpkin Polenta from Peace Meals. (Photo: Photo courtesy of the Junior League of Houston)
From Peace Meals
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
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.
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