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Print this Recipe    Polenta Pumpkin

Creamy Pumpkin Polenta
Serves 6

5 cups water or vegetable stock
1 tsp salt
1 1/3 cup corn meal
3/4 cup cooked (or canned) pumpkin
1/2 cup cream cheese (cut into small pieces)
1/2 tsp nutmeg

Bring water or stock and salt to boil. Reduce heat to a simmer.
Stir in pumpkin. slowly pour in corn meal while continuously
stirring. An easy way of doing this is to pick up handfulls of
cornmeals and let it run through your fingers in a very slow stream,
stirring constantly. If mixture gets too thick and impossible to
stir, add more boiling liquid. Once cornmeal has been added, stir
in the small pieces of cream cheese (a little at a time) until
cheese is completely melted and incorporated into the mixture.

Continue cooking and stirring for about twenty minutes. If you
don't cook the polenta long enough, you won't achieve the proper
creamy consistency. Continue to add additional liquid as necessary.
The proper consistency should be that of a thick Cream Of Wheat
Cereal. Your spoon should be able to stand straight up when stuck
in the middle and the mixture should pull away from the sides of
the pot.

NOTE--I use low-fat cream cheese...the family loves it. Pumpkin
is a nice twist!! Pumpkin Pie Spice is great too!

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