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Prep 15 mins
Cook 20 mins
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!
- 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
- Bring water or stock and salt to boil. Reduce heat to a simmer.
- Stir in pumpkin.
- SLOWLY pour in corn meal while continuously stirring.
- An 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.
- If mixture gets too thick and impossible to stir, add more boiling liquid.
- Once 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.
- Continue cooking and stirring for about twenty minutes.
- If you don't cook the polenta long enough, you won't achieve the proper creamy consistency.
- Continue to add additional liquid as necessary.
- The proper consistency should be that of a thick Cream Of Wheat Cereal.
- Your 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.
- Serve with pat of butter and enjoy!