PUMPKIN POLENTA WITH PARMESAN
Steps:
- Heat 1 tbsp butter in a large saucepan over medium heat. Salute sage, shallot, garlic, salt and pepper for 2 minuted. Add both, cover and bring to rolling simmer. Whisk in cornmeal gradually. Cook stirring with a wooden spoon for 10 to 12 minutes or until thick enough to leave a trail bottom of pan. Stir in pumpkin. Cook, stirring for 2 minutes or until heated through. Remove from heat. Stir in cheese and remaining butter. Serve immediately with additional cheese (if desired).
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Zahid Cosmo
[email protected]I wasn't sure how I would like this dish, but I was pleasantly surprised. The pumpkin and Parmesan flavors go really well together.
Marshall Staunton
[email protected]This was my first time making polenta and it turned out great! I used almond milk instead of regular milk and it was still delicious.
BeastMode Emily
[email protected]I've made this dish several times and it's always a hit. It's easy to make and the leftovers are even better the next day.
Itz Bhai Gaming
[email protected]Meh
Steven Williams
[email protected]This dish was absolutely delicious! I made it for my family last night and they all loved it. The polenta was creamy and flavorful, and the pumpkin added a nice sweetness. The Parmesan cheese on top was the perfect finishing touch. I will definitely