Polenta Pumpkin Casserole

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

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1⁄3 cup yellow cornmeal
• 1⁄2 cup canned solid-pack pumpkin
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground nutmeg
• 1 (12 ounce) can evaporated milk
• 1  cup skim milk
• 1  tablespoon 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.