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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 instant dry polenta |
3/4 cup (3 ounces) grated fresh parmesan cheese |
2 tablespoons 1/3-less-fat cream cheese |
1 tablespoon chopped fresh sage |
1/4 cup (1 ounce) shaved fresh parmesan |
Directions:
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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