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MissouriFamilies.org - Food and Fitness

 

Pumpkin Polenta

Jami Nolen

November 7, 2010

 

Quick and easy recipes are key to a stress-free holiday. This recipe is delicious and quick - in the time it takes to boil water, you can have a wonderful fall side dish!

 

Yield:

8 servings (serving size: 3/4 cup)

 

Ingredients

  • 2½ cups skim milk
  • 2 cups water
  • 1 cup canned pumpkin
  • 1¼ teaspoons salt
  • 1¼ cups instant dry polenta
  • ¾ cup grated Parmesan cheese
  • 2 tablespoons cream cheese (choose the light version with one-third less fat)
  • 1 tablespoon chopped fresh sage
  • ¼ cup (1 ounce) shaved fresh Parmesan

 

Preparation

Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt; stir with a whisk. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with shaved Parmesan. Serve immediately.

 

Nutrition Information

Calories: 197 (21% from fat)
Fat: 4.7 g (sat 3 g, mono 1.4 g, poly 0.1 g)
Protein: 10.1 g
Carbohydrate: 28.7 g
Fiber: 3.2 g
Cholesterol: 14 mg
Iron: 1 mg
Sodium: 614 mg
Calcium: 253 mg

 

 

Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Thursday, December 16, 2010