Pumpkin-Sage Polenta

Name: Pumpkin-Sage Polenta
Yield: 8 servings (serving size: 3/4 cup)
Ingredients: 2 ½ cups 1% low-fat milk; 2 cups water; ¾ cup canned pumpkin; 1 ¼ teaspoons salt; 1 ¼ cups instant dry polenta; ¾ cup (3 ounces) grated fresh Parmesan cheese; 2 tablespoons 1/3-less-fat cream cheese; 1 tablespoon chopped fresh sage; ¼ cup (1 ounce) shaved fresh Parmesan

9 Ratings
7 Reviews

Serve this alongside pan-sautéed ham steaks. Polenta thickens if you make it ahead of time; just thin it with water or chicken broth. Rewarm it over medium-low heat, stirring with a whisk. Use a vegetable peeler to shave the Parmesan cheese.

By Sarah Doyle Lacamoire

Recipe by Cooking Light November 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

Recipe Summary

Yield:

8 servings (serving size: 3/4 cup)

Nutrition Info

Ingredients

2 ½ cups 1% low-fat milk
2 cups water
¾ cup canned pumpkin
1 ¼ teaspoons salt
1 ¼ cups instant dry polenta
¾ cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons 1/3-less-fat cream cheese
1 tablespoon chopped fresh sage
¼ cup (1 ounce) shaved fresh Parmesan

Directions

Step 1
Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt; stir with a whisk. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with shaved Parmesan. Serve immediately.

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Nutrition Facts

Per Serving:

197 calories; calories from fat 21%; fat 4.7g; saturated fat 3g; mono fat 1.4g; poly fat 0.1g; protein 10.1g; carbohydrates 28.7g; fiber 3.2g; cholesterol 14mg; iron 1mg; sodium 614mg; calcium 253mg.

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KarenWard

10/14/2013

I used regular style grits and just took a Couple more minutes to thicken up but was very delicious. Will make again.

CandaceCH

04/24/2012

This was my very first polenta recipe, and I didn't have instant grits. I halved the recipe and added about half a cup of chicken broth to thin it and to further cook the grits for 15 minutes. In the end, it had perfect texture. Also, the cream cheese seemed like a strange addition, so I substituted a tablespoon of butter. I will be making this again :)

vbak66

11/03/2011

This is an excellent autumn side dish. I always mix the polenta with the cold liquids and then cook No lumps. I served with a cider braised pork shoulder with caramelized onions from Epicurious. I will make again.

bahibektoi

09/30/2011

I used 1 ts dried sage instead of the fresh, but otherwise followed the recipe exactly. I could not taste the pumpkin, and the overwhelming flavor was the Parmesan. That being said, it was very good and creamy. The color is nice and the sage is a good addition. Nice fall side.

EmilyKW

01/20/2011

WOW!! I just whipped this up with some sweet chicken sausage and roasted bussels sprouts for dinner. So easy and so delicious. The hubby couldn't get enough. I didn't change a thing to this PERFECT recipe except for cutting it in half...it makes a ton. This is definitely a keeper!

Scarlett007

11/25/2009

Tis proved to be quite delicious and esy to make, different and yummy, I would'vd never though this up on my own!!!! Will make again for Chistmast!!

KirstenA

12/17/2008

Num! I made this vegan with rice milk and tofutti cream cheese, which I heaped in since I wasn't using the cheese topping. I also added a touch of nutmeg to bring out the pumpkin flavor. Huge hit at Thanksgiving! So easy to make.

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