Polenta Pumpkin Casserole

Submitted by dicentra

"This sounds lovely! The recipe comes from my 365 ways to cook low-fat cookbook."

 

• Ready In: 55mins
• Ingredients: 7
• Serves: 4

ingredients

• 78.78 ml yellow cornmeal
• 118.29 ml canned solid-pack pumpkin
• 2.46 ml salt
• 1.23 ml ground nutmeg
• 340.19 g can evaporated milk
• 236.59 ml skim milk
• 14.79 ml butter

directions

1. Preheat oven to 350. In a medium saucepan, combine cornmeal, pumpkin, salt and nutmeg.
2. Gradually stir in evaporated milk and skim milk until mixture is smooth.
3. Cook and stir over medium heat until mixture thickens, about 10 minutes. Stir in butter.
4. Spoon mixture into a 1-quart casserole dish.
5. Bake 30-35 minutes, or until casserole is firm on top and lightly golden.

Reviews

[Lucy Street]

Very tasty and comforting. Almost a winter holiday-ish taste, with the nutmeg. One note, I did have to double the amount of polenta/cornmeal going in, because the amount listed didn't set right. It went perfectly once i doubled that, however. Definitely a great meal, especially with a little cheese on top, and a salad on the side.