PUMPKIN AND SAGE POLENTA

PUMPKIN AND SAGE POLENTA image

Yield 4-6 people

Number Of Ingredients 9

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5 cups chicken or vegetable broth (low sodium is best)
1 tsp. kosher salt
1/2 tsp. freshly ground white pepper
1/8 tsp. freshly ground nutmeg (or a few grinds in a mill)
1 tsp. rubbed dried sage
1 cup yellow coarsely ground polenta (stone-ground if available)
1/2 cup pumpkin puree
1/2 cup grated fontina cheese
1 to 2 Tbsp. unsalted butter

Steps:

1. In a large pot over medium-high heat, bring the stock, salt, pepper, nutmeg and sage to a boil. Add the polenta in a slow, gentle stream, whisking constantly. Reduce the heat to a very gentle simmer and continue whisking until polenta begins to thicken, about 5 minutes. 2. Using a wooden spoon, cook and stir the polenta from time to time until it is soft and creamy, about 20 minutes. If the polenta becomes too stiff, add a small amount of water. Add the pumpkin puree, cheese, and butter and stir to blend and melt the cheese and butter. Taste and adjust the seasonings as needed with salt and pepper. Serve immediately.