Pumpkin-Sage Polenta

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.

• Ready In: 21 mins
• Serves: 8

Ingredients

• 2 1⁄2 cups 1% low-fat milk
• 2  cups water
• 3⁄4 cup canned pumpkin
• 1 1⁄4 teaspoons salt
• 1 1⁄4 cups  dry  instant polenta
• 3⁄4 cup  grated fresh parmesan cheese
• 2  tablespoons low-fat cream cheese, softened
• 1  tablespoon  chopped fresh sage
• 1⁄4 cup  shaved fresh parmesan cheese

Directions

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.