Pumpkin Bacon Polenta

1. 1

   Cut the bacon into small pieces.

2. 2

   In a heavy saucepan or Dutch oven over low-medium heat, brown the bacon. When bacon is cooked and crisp remove it from the pan with a slotted spoon and place on a paper towel. Reserve 1 tablespoon of the bacon fat in the pan; discard the rest.

3. 3

   Add the water, chicken broth, pumpkin, pumpkin butter, cinnamon, nutmeg, salt and pepper into the pot with the bacon fat. Bring to a boil. Slowly add the cornmeal, whisking continuously to prevent lumps.

4. 4

   Reduce heat to low and simmer the polenta for 15 minutes, stirring constantly. Add the heavy cream and cook 15 more minutes, stirring often.

5. 5

   Meanwhile, in a small frying pan over medium heat, add the pumpkin seeds and toast for 1 minute. Remove from heat. Reserve the pumpkin seeds.

6. 6

   Add the cream cheese and butter to the polenta and stir to combine. Remove from heat. Check seasoning and add more salt if needed.

7. 7

   Serve polenta topped with cooked bacon pieces and toasted pumpkin seeds.

No additional tips available.