PUMPKIN POLENTA WITH PARMESAN

PUMPKIN POLENTA WITH PARMESAN image

Yield Serves 8 people

Number Of Ingredients 9

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3 Tbsp salted butter
3 Tbsp fresh sage, finely chopped
1 shallot, minced
2 cloves garlic, minced
1/2 tsp each salt & pepper
4 cups sodium-reduced chicken broth
1 cup cornmeal
1 cup canned pumpkin puree
1/2 cup grated Parmesan cheese

Steps:

Heat 1 tbsp butter in a large saucepan over medium heat. Salute sage, shallot, garlic, salt and pepper for 2 minuted. Add both, cover and bring to rolling simmer. Whisk in cornmeal gradually. Cook stirring with a wooden spoon for 10 to 12 minutes or until thick enough to leave a trail bottom of pan. Stir in pumpkin. Cook, stirring for 2 minutes or until heated through. Remove from heat. Stir in cheese and remaining butter. Serve immediately with additional cheese (if desired).