Creamy Pumpkin Polenta

Ingredients
- 4 cups water
- 1 teaspoon kosher salt
- 1 cup yellow polenta or medium ground cornmeal
- 2 tablespoons unsalted butter
- 1/2 cup canned or homemade pumpkin puree
- 1/3 cup grated Pecorino Romano
- pinch of nutmeg
Instructions
- 1
Heat salted water to a boil over high heat in a heavy-bottomed 2 or 3 quart pot.
- 2
Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.
- 3
Lower the heat to a very low simmer and add the butter.
- 4
Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 to 30 minutes, stirring occasionally with a wooden spoon so the polenta doesn't stick to the bottom of the pot.
25 min - 5
The polenta should be soft and tender when done. If not, let it cook a few minutes longer.
- 6
Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.
- 7
Taste for salt as needed.
Nutrition
Per serving (based on 6 servings)


