Pumpkin Polenta with Parmesan

By teresafu

Ingredients

• 3 tbs salted butter, divided
• 3 tbs fresh sage, finely chopped
• 1 shallot, minced
• 2 cloves garlic, minced
• 1/2 tsp each salt and pepper
• 4 cups sodium reduced chicken broth
• 1 cup cornmeal
• 1 cup pumpkin purée
• 1/2 cup grated Parmigiano cheese

Preparation

Step 1

Heat 1 tbsp butter in a large saucepan over medium heat. Sauté sage, shallots,garlic,salt and pepper for 2 mins Add broth, cover and bring to a rolling simmer.
Whisk in cornmeal gradually. Cook, stirring with a wooden spoon, for 10 ro 12 mins or u tol thick enough to leave a trail through bottom of pan. Stir in pumpkin. Cook, stirring, for 2 mins or u tol heated through.
Remove from heat. Stir in cheese and remaining butter. serve immediately with additional cheese if desired.

Tip:Polenta can be made ahead, up to the point of adding the pumpkin and reserved at room temperature for 1 hour or refrigerated for 2 days. Reheat gently with a little extra broth and the pumpkin. Stir in Parmesan and butter just before serving.