Total Time
Prep 10 mins
Cook 30 mins

This is a lightened up version of a Rachael Ray recipe.

Ingredients Nutrition


  1. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and cook until thick, stir in pumpkin to warm through. Stir in butter and season with salt and pepper.

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