Pumpkin Polenta

1. 1

   In medium saucepan, bring 12 oz. of the chicken broth to a slow boil. Add the salt, pepper, sage, roasted garlic and pumpkin and cook for 2 minutes. Whisk in the cornmeal and cook for about 4 minutes, adding additional chicken broth if it becomes too thick. Just before serving, add the cheese and serve immediately.

2. 2

   You can substitute any squash for the pumpkin and romano or grana padano for the parmigiano-reggiano cheese. This is also good with rosemary instead of sage if you are serving it with beef or lamb.

No additional tips available.