Creamy Pumpkin Polenta

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Creamy Pumpkin Polenta

Serves 6

 

5 cups water or vegetable broth

1 tsp salt

1 1/3 cup corn meal

3/4 cup cooked (or canned) pumpkin

1/2 cup soy cream cheese (cut into small pieces) - Tofutti or

homemade/recipe in archives

1/2 tsp nutmeg

 

Bring water or stock and salt to boil. Reduce heat to a simmer. Stir in

pumpkin. slowly pour in corn meal while continuously stirring. An easy way

of doing this is to pick up handfulls of cornmeals and let it run through

your fingers in a very slow stream, stirring constantly. If mixture gets too

thick and impossible to stir, add more boiling liquid. Once cornmeal has

been added, stir in the small pieces of cream cheese (a little at a time)

until soy cream cheese is completely melted and incorporated into the

mixture.

 

Continue cooking and stirring for about twenty minutes. If you don't cook

the polenta long enough, you won't achieve the proper creamy consistency.

Continue to add additional liquid as necessary.

The proper consistency should be that of a thick Cream Of Wheat Cereal. Your

spoon should be able to stand straight up when stuck in the middle and the

mixture should pull away from the sides of

the pot.

 

*For added variety, add a dash of pumpkin pie spice if desired.

 

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