Creamy Pumpkin Polenta
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1182.95 ml chicken stock (have an additional couple of cups of boiling liquid handy) or 1182.95 ml vegetable stock (have an additional couple of cups of boiling liquid handy)
- 4.92 ml salt
- 315.37 ml cornmeal
- 177.44 ml cooked pumpkin (or canned)
- 118.29 ml neufchatel cheese (cut into small pieces)
- 2.46 ml nutmeg
directions
- 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!
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RECIPE SUBMITTED BY
Cynna
Cleveland, 0