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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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4.18125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 733 Calories from Fat 329

% Daily Value*

Total Fat 37 g56.6%

Saturated Fat 21 g104.8%

Trans Fat 0 g

Cholesterol 102 mg34%

Sodium 1447.7 mg60.3%

Total Carbohydrates 78 g25.8%

Dietary Fiber 5.9 g23.6%

Sugars 32.6 g

Protein 29 g57%

Vitamin A 274.6% Vitamin C 5.7%

Calcium 83% Iron 17.9%

*Based on a 2000 Calorie diet

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Polenta And Pumpkin Recipe