Pumpkin Mush

1. 1

   In a heavy bottomed pot, combine the milk, pumpkin, salt, ginger, cinnamon, and nutmeg and stir until smooth. Cover and heat over medium heat until it reaches a bare simmer.

2. 2

   Meanwhile, stir together the cornmeal and cold water in a smallish bowl (this will help prevent cornmeal lumps). When the milk-pumpkin mixture is warm, stir in the wet cornmeal.

3. 3

   Cook uncovered over medium-low heat, stirring frequently, until the mixture has thickened and is making big spluttery bubbles, about 15-25 minutes. Serve hot topped with butter, maple syrup, and nuts, or whatever other fixings you fancy.

* Per serving · 4 servings · Values may vary.

No additional tips available.