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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a lightened up version of a Rachael Ray recipe. Ingredients:
2 cups fat-free chicken broth |
1 cup fat-free half-and-half |
1 chipotle chile in adobo, finely chopped and 2 teaspoons adobo sauce to taste |
3/4 cup polenta |
1 (15 ounce) can pumpkin puree |
2 tablespoons light butter |
1/2 cup whole kernel corn |
Directions:
1. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and cook until thick, stir in pumpkin to warm through. Stir in butter and season with salt and pepper.
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