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    Home » Recipes » Pumpkin Recipes

    Side Dish: Pumpkin Sage Polenta

    Published: Nov 5, 2011 · Modified: Sep 26, 2015 by Coleen · This post may contain affiliate links.

    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

    Ingredients

    • 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

    Directions

    1. Bring milk and water to a boil in a large saucepan over medium heat. 
    2. Add pumpkin and salt; stir with a whisk. 
    3. Reduce heat to low, and gradually whisk in polenta; cook 1 min or until thick. Remove from heat. 
    4. Add ¾ cup grated Parmesan, mascarpone cheese, and sage; stir until cheeses melt. 
    5. Top with shaved Parmesan. Serve immediately.

    More Holiday Recipes

    • Air-Fried Thanksgiving Leftovers Egg Rolls
    • Chocolate-Covered Strawberry Layer Cake
    • Chocolate-Covered Strawberry Martini
    • White Chocolate Mousse with Raspberries

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