Creamy Pumpkin Polenta

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 5
    cups chicken stock (have an additional couple of cups of boiling liquid handy) or 5 cups vegetable stock (have an additional couple of cups of boiling liquid handy)
  • 1
    teaspoon salt
  • 1 13
    cups cornmeal
  • 34
    cup cooked pumpkin (or canned)
  • 12
    cup neufchatel cheese (cut into small pieces)
  • 12
    teaspoon nutmeg
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DIRECTIONS

  • Bring water or stock and salt to boil. Reduce heat to a simmer.
  • Stir in pumpkin.
  • SLOWLY pour in corn meal while continuously stirring.
  • An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING.
  • If mixture gets too thick and impossible to stir, add more boiling liquid.
  • Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture.
  • Continue cooking and stirring for about twenty minutes.
  • If you don't cook the polenta long enough, you won't achieve the proper creamy consistency.
  • Continue to add additional liquid as necessary.
  • The proper consistency should be that of a thick Cream Of Wheat Cereal.
  • Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot.
  • Serve with pat of butter and enjoy!
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