CREAMY PUMPKIN POLENTA
This rich polenta makes a unique side dish. Use it instead of the typical potatoes or rice at holiday meals. Can be made vegetarian by using vegetable stock!
Provided by Cynna
Categories Christmas
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 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!
Nutrition Facts : Calories 177.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 6, Sodium 683.4, Carbohydrate 29.5, Fiber 2.4, Sugar 3.7, Protein 7.5
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Makeisha Curry
[email protected]I love that this dish can be made ahead of time. It's a great option for busy weeknights.
MD emom
[email protected]This dish is perfect for a fall dinner party. It's elegant and delicious, and it's sure to impress your guests.
Zack Dyal
[email protected]I've made this dish several times and it's always a hit. It's a great way to use up leftover pumpkin puree and it's also a very affordable meal.
DJ NiROB
[email protected]I made this dish for my family and they all loved it. Even my picky kids ate it without complaining!
Perveen Asif Perveen asif
[email protected]This is a great recipe for beginner cooks. It's easy to follow and doesn't require any special ingredients or equipment.
SAAHIB 222
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this dish. The pumpkin flavor was subtle and not overpowering.
Samuel Hernandez
[email protected]The polenta took a bit longer to cook than the recipe said, but it was worth the wait.
Enabulele Adesuwa
[email protected]I found that this dish was a bit too bland for my taste. I added some extra salt and pepper, and it was much better.
Monde Xolisile Diko
[email protected]This dish is also a great way to use up leftover pumpkin puree.
Mahar Naeem
[email protected]I like to top this dish with a dollop of sour cream or crème fraîche and a sprinkle of chopped fresh herbs.
Stirling Vaughan
[email protected]The addition of pumpkin puree gives this polenta a beautiful golden color and a slightly sweet flavor.
Dinia Makhubela
[email protected]This dish is so comforting and cozy. It's perfect for a cold fall or winter night.
Milani Mcintosh
[email protected]I love how versatile this dish is. I've served it as a main course, a side dish, and even an appetizer.
Terry Casey
[email protected]This is one of my favorite fall recipes. It's easy to make and always a crowd-pleaser.
Sawda Sulatana
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved the creamy texture and the subtle pumpkin flavor.
Omid Sediqi
[email protected]This creamy pumpkin polenta was a delightful dish! The flavors were well-balanced, with the sweetness of the pumpkin perfectly complementing the savory notes of the polenta. The texture was also spot-on, with the polenta being creamy and tender witho