Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. —Debi George, Mansfield, Texas
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
Directions
- In a large heavy saucepan, bring water and salt to a boil.
- 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 side of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.
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