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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!



8 servings (serving size: 3/4 cup)



  • 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



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 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