Creamy Cheese Pumkin Polenta

By clbrosnan

Ingredients

• 13/4 pint milk
• 1/2 c heavy cream
• 1/2 c puree cheese pumpkin puree
• 2 garlic cloves crushed and minced
• 4-5 ounces yellow corn meal
• fresh thyme leaves 1/2 teaspoon
• 2 ounce grated parmesan cheese
• 1 tbsp butter
• 1 tbsp extra virgin olive oil
• salt & pepper to taste

Details

Servings 6

Preparation

Step 1

Place milk, cream, butter, thyme, garlic, and extra virgin olive oil in a sauce pan and bring almost to a boil. Add in pumkin puree and whisk in polenta in a steady sstream until all is blended with no lumps. Continue to stir at a low heat and cook for at least 20-25 minutes until polenta is no longer grainy, but smooth and soft. Just before ready to serve, stir in parmesan and season with salt and pepper to taste. If needed to reheat, heat a lottle extra milk in a suce pan and gradually whisk into the cool polenta. Heat through, then stir in cheese or butter.