If your family is up for experimenting with new dishes on Thanksgiving (unlike mine), this pumpkin sage polenta would make a seasonal substitution for traditional mashed potatoes.
I've been going back through my archives of recipes I made in my pre-blogging days. That's the reason there is no photo to accompany this recipe.
Pumpkin Sage Polenta
Adapted from Cooking Light magazine
- 2 ½ cups low- or reduced-fat milk
- 2 cups water
- ¾ cup canned pumpkin purée
- 1 ¼ teaspoons sea salt
- 1 ¼ cups instant dry polenta
- ¾ cup (3 ounces) freshly grated Parmesan cheese
- 2 tablespoons mascarpone cheese
- 1 tablespoon chopped fresh sage
- ¼ cup (1 ounce) shaved fresh Parmesan, for garnish
- 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 min or until thick. Remove from heat.
- Add ¾ cup grated Parmesan, mascarpone cheese, and sage; stir until cheeses melt.
- Top with shaved Parmesan. Serve immediately.