Vanilla Bean Cafe Pumpkin Polenta


  • 1/2 cups 1% low-fat milk
  • 2 cups water
  • 3/4 cup canned pumpkin
  • 1 1/4 tsp salt
  • 1 1/4 cups instant dry polenta
  • 3/4 cup (3 oz.) grated fresh Parmesan cheese
  • 2 Tbsp 1/3-less-fat cream cheese
  • 1 Tbsp chopped fresh sage
  • 1/4 cup (1 oz.) shaved fresh Parmesan


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 minute or until thick.

Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with shaved Parmesan. Serve immediately.

Makes 4

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