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Creamy Pumpkin Polenta Recipe
Creamy Pumpkin Polenta Recipe photo by Taste of Home

Creamy Pumpkin Polenta Recipe

Publisher Photo
"Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it." The crunchy cookies create great texture and sweetness. —Debi George, Mansfield, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 5-1/3 cups water
  • 1 teaspoon salt
  • 1-1/3 cups yellow cornmeal
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup canned pumpkin
  • 1/2 cup cream cheese, cubed
  • Salted pumpkin seeds or pepitas, optional

Nutritional Facts

3/4 cup equals 191 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 453 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Directions

  1. In a large heavy saucepan, bring water and salt to a boil.
  2. Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired. Yield: 6 servings.
Originally published as Creamy Pumpkin Polenta in Taste of Home October/November 2010, p99

Nutritional Facts

3/4 cup equals 191 calories, 7 g fat (4 g saturated fat), 21 mg cholesterol, 453 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews for Creamy Pumpkin Polenta

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Nov. 27, 2013

Addicting!!!

MY REVIEW
Reviewed Dec. 6, 2011

really great!

MY REVIEW
Reviewed Feb. 12, 2011

We loved it, makes a great side dish! I really helps with a healthy carb craving! I also made it without the cream cheese to save calories and it was still tasty!

MY REVIEW
Reviewed Nov. 6, 2010

This has a good, subtle flavor. I used reduced-fat cream cheese. I topped each serving with roasted pumpkin seeds and they added to the flavor. Salted sunflower or other seeds or nuts could be used as a substitute. You could always add cheddar cheese, though that would of course increase the fat and calories. The good thing about this recipe is that you could add pretty much anything to it because it would taste good as a sweet (add cinnamon and dried fruit) or savory (the salted pumpkin seeds or cheddar cheese) side dish.

MY REVIEW
Reviewed Oct. 27, 2010

this is easy to make and takes wonderful!

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