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Pumpkin Polenta

1 can Chicken Broth (or 15 Oz Of Homemade)
2 cloves Roasted Garlic
1 pinch Sage
1 pinch Cracked Pepper
1/4 teaspoons Kosher Salt
1/4 cups Pumpkin Puree
1/2 cups Cornmeal
1/4 cups Parmigiano-Reggiano, Grated


In medium saucepan, bring 12 oz. of the chicken broth to a slow boil. Add the salt, pepper, sage, roasted garlic and pumpkin and cook for 2 minutes. Whisk in the cornmeal and cook for about 4 minutes, adding additional chicken broth if it becomes too thick. Just before serving, add the cheese and serve immediately. You can substitute any squash for the pumpkin and romano or grana padano for the parmigiano-reggiano cheese. This is also good with rosemary instead of sage if you are serving it with beef or lamb.

Source: tastykitchen.com