This rich polenta makes a unique side dish. Use it instead of the typical potatoes or rice at holiday meals. Can be made vegetarian by using vegetable stock!
My Private Note
Units: US | Metric
- 5 cups chicken stock (have an additional couple of cups of boiling liquid handy) or 5 cups vegetable stock (have an additional couple of cups of boiling liquid handy)
- 1 teaspoon salt
- 1 1/3 cups cornmeal
- 3/4 cup cooked pumpkin (or canned)
- 1/2 cup neufchatel cheese (cut into small pieces)
- 1/2 teaspoon nutmeg
- 1Bring water or stock and salt to boil. Reduce heat to a simmer.
- 2Stir in pumpkin.
- 3SLOWLY pour in corn meal while continuously stirring.
- 4An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING.
- 5If mixture gets too thick and impossible to stir, add more boiling liquid.
- 6Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture.
- 7Continue cooking and stirring for about twenty minutes.
- 8If you don't cook the polenta long enough, you won't achieve the proper creamy consistency.
- 9Continue to add additional liquid as necessary.
- 10The proper consistency should be that of a thick Cream Of Wheat Cereal.
- 11Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot.
- 12Serve with pat of butter and enjoy!
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Nutritional Facts for Creamy Pumpkin Polenta
Serving Size: 1 (259 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 177.2
- Calories from Fat 31
- Total Fat 3.4 g
- Saturated Fat 0.8 g
- Cholesterol 6.0 mg
- Sodium 683.4 mg
- Total Carbohydrate 29.5 g
- Dietary Fiber 2.3 g
- Sugars 3.7 g
- Protein 7.4 g
The following items or measurements are not included: