This pumpkin polenta recipe pairs nicely with fish, chicken and bean dishes.The pumpkin puree and Parmesan cheese really kick up the flavor profile of the polenta.
3 cups chicken stock
1 tablespoons unsalted butter
1 cup 2 percent milk
1 (15 ounce) can pumpkin puree
1 1/2 cup polenta
Salt and freshly ground pepper
1/4 cup parmesan cheese
Grated parmesan cheese for garnish
In a large saucepan, bring the chicken stock, milk and butter to a boil over medium heat.
Gradually stir in polenta. Lower hear to a simmer and stir, until polenta becomes thick (about 20 minutes). Be careful because mixture will pop and splatter.
Take polenta off of heat and stir in pumpkin, butter, cheese, salt and pepper to taste.
Sprinkle with Parmesan cheese.