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Polenta And Pumpkin

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Ingredients
  Yellow cornmeal 1⁄3 Cup (5.33 tbs)
  Canned pumpkin 1⁄3 Cup (5.33 tbs)
  Salt 1⁄2 Teaspoon
  Milk 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 1 Tablespoon
  Grated parmesan cheese 1 Tablespoon
Directions

In saucepan combine cornmeal, pumpkin, and salt; stir in milk.
Cook and stir about 15 minutes or till thick.
Stir in butter or margarine.
Turn mixture into a 1-quart casserole.
Bake, uncovered, in 350° oven about 35 minutes.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pumpkin

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