Ingredients:
2 1/2 cups 1% low-fat milk
2 cups water
3/4 cup canned pumpkin
1 1/4 teaspoons salt
1 1/4 cups dry instant polenta
3/4 cup grated fresh parmesan cheese
2 tablespoons low-fat cream cheese, softened
1 tablespoon chopped fresh sage
1/4 cup shaved fresh parmesan cheese
Directions:
In a large saucepan, bring the milk and water to a boil over medium heat.
Add in pumpkin and salt; stir using a whisk.
Lower heat to low and gradually whisk in polenta.
Cook polenta 1 minute or until thick.
Remove from heat.
Add 3/4 cup grated parmesan cheese, cream cheese, and sage; stir until cheeses melt.
Top with shaved parmesan–serve immediately.
Servings: 8
Time preparation: 20 min.
Time total: 21 min.