EATING
Pumpkin-sage polenta
Pumpkin-sage polenta
Ingredients
| 4 cups | low-sodium vegetable broth |
| 1 cup | whole grain cornmeal, finely ground, or instant polenta |
| 3/4 cup | canned pumpkin |
| 1 tablespoon | chopped fresh sage leaves |
| 1/2 cup plus 6 teaspoons for garnish | freshly grated Parmesan cheese, preferably Parmigiano‑Reggiano |
Directions
In a medium saucepan, bring broth to a boil. Gradually whisk in cornmeal or polenta and when it is all incorporated, switch to a spoon and cook, stirring frequently, until thickened, 5‑8 minutes. Stir in the pumpkin and sage and continue cooking 5 minutes.
Remove from the heat and add the 1/2 cup Parmesan, stirring until melted. Serve at once, topping each portion with 1 teaspoon of Parmesan.
6
Servings
5 MINUTES
Prep Time
15 MINUTES
Cook Time
Nutrition facts
| Serving Size | 3/4 cup |
| Calories | 140 |
| Fat | 3.5 g |
| Sat Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 5 mg |
| Sodium | 260 mg |
| Carbohydrate | 19 g |
| Fiber | 4 g |
| Protein | 6 g |
