Pumpkin- Sage Polenta

By Snoo

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.

serving size: 3/4 cup
Cal 197
Fat 5g
Protein 10g
Carb 29g
Fiber 3g
Sodium 614mg

Ingredients

• Ingredients:
• 2 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

Details

Servings 8

Preparation

Step 1

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.