Pumpkin Polenta

Name: Pumpkin Polenta
Ingredients: 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

8 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

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.