Total Time
Prep 20 mins
Cook 1 min

From Cooking Light. Per 3/4 c. serving: 197 calories, 4.7 g fat, 10.1 g protein, 28.7 g carb, 3.2 g fiber, 14 mg cholesterol.

Ingredients Nutrition


  1. In a large saucepan, bring the milk and water to a boil over medium heat.
  2. Add in pumpkin and salt; stir using a whisk.
  3. Lower heat to low and gradually whisk in polenta.
  4. Cook polenta 1 minute or until thick.
  5. Remove from heat.
  6. Add 3/4 cup grated parmesan cheese, cream cheese, and sage; stir until cheeses melt.
  7. Top with shaved parmesan--serve immediately.
Most Helpful

5 5

So I found this one on the CL site but decided to review it here. FANNNNNNNNNNNNTASTIC!!!! Oh so good!!!!! I did a few things differently... used skim milk, used two big spoon fulls of canned pumpkin pie mix (hey, it's what I had on hand!), two big pinches of swiss cheese (again, on hand), and skipped the sage but only because it wouldn't have been good with the ragout that I paired with the polenta. It was SOOOOO GOOD!!!!! My "foodie" best friend couldn't stop eating the stuff, either!!!