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Pumpkin Polenta w/Rosemary Recipe


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     Pumpkin Polenta w/Rosemary

Category   Salads - Soups - Sidedishes
Sub Category   Quick Meals
Servings   6
Preptime   30 min.

5 c water
2 tsp. salt
1 1/3 c quick cooking polenta cornmeal
1 1/2 c pumpkin puree
1/2 c marscapone cheese (can sub lactose free cream cheese)
1T fresh rosemary, finely minced
1/2 tsp. fresh grated nutmeg
Optional garnishes- balsamic vinegar reduction, grated parmesan cheese

In large sauce pan or medium size dutch oven, bring water and salt to boil over high heat. Reduce heat to low boil and stir in polenta.
Stir polenta until thickened (5 - 10 minutes).
Stir in pumpkin puree and marscapone/lactose free cream cheese until smooth. Stir in rosemary. Turn off heat. Allow to sit, covered, for at least 5 - 10 minutes. Can sit longer until ready to serve.
Serve while hot and garnish with reduced balsamic vinegar, grated parmesan cheese and toasted pumpkin seeds (pepitas) if desired.

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