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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From Cooking Light. Per 3/4 c. serving: 197 calories, 4.7 g fat, 10.1 g protein, 28.7 g carb, 3.2 g fiber, 14 mg cholesterol. Ingredients:
2 1/2 cups 1% low-fat milk |
2 cups water |
3/4 cup canned pumpkin |
1 1/4 teaspoons salt |
1 1/4 cups dry instant polenta |
3/4 cup grated fresh parmesan cheese |
2 tablespoons low-fat cream cheese, softened |
1 tablespoon chopped fresh sage |
1/4 cup shaved fresh parmesan cheese |
Directions:
1. In a large saucepan, bring the milk and water to a boil over medium heat.
2. Add in pumpkin and salt; stir using a whisk.
3. Lower heat to low and gradually whisk in polenta.
4. Cook polenta 1 minute or until thick.
5. Remove from heat.
6. Add 3/4 cup grated parmesan cheese, cream cheese, and sage; stir until cheeses melt.
7. Top with shaved parmesan-serve immediately.
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