Creamy Pumpkin Polenta
Total TimePrep/Total Time: 25 min.
I love pumpkin and it is so hard to find recipes that aren't sweet. This was a nice savory side that could easily be made sweet. I love polenta so this was a pleasant change. smooth and creamy.
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!
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.
this is easy to make and takes wonderful!
So bland! What a waste of pumpkin and cream cheese. The nutmeg did nothing to help either. I'm adding egg to the leftovers and using as a top for tamale pie; that's about all it's good for. Martha Stewart has an amazing BAKED (no stirring at the stove) polenta in her "Everyday Food" book that I'm going back to.
So creamy and delicious, it reminds me of my mother's recipe!
I was so excited to try this because I love pumpkin, but I found this to be very bland. If anyone can think of a way to add flavor, I would make it again.