Pumpkin Polenta
Per ServingPumpkin Polenta |
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|---|---|---|
| Makes: 6 | ||
| Serving Size: 1/6 recipe | ||
| Calories | 190 | |
| Fat | 1.5 | g |
| Saturated Fat | 0.7 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 37 | g |
| Fiber | 3 | g |
| Sugars | 10 | g |
| Cholesterol | 5 | mg |
| Sodium | 60 | mg |
| Protein | 5 | g |
| Exchanges: Carbohydrate 2.5 | ||
- Makes: 6
- Serving Size: 1/6 recipe
Ingredients
| 1 | cup | water |
| 2 | cups | low-fat milk |
| 3/4 | cup | pumpkin puree |
| 1 | Tbsp. | sugar |
| 1/2 | tsp. | nutmeg |
| 1 | tsp. | cinnamon |
| 1 | cup | cornmeal, coarse yellow |
| 6 | oz. | fat-free whipped topping (optional, not included in nutritional analysis) |
| 1/2 | tsp. | cinnamon (optional, for garnish) |
Directions
- In a medium pot, bring the water, milk, and pumpkin puree to a simmer. Add the sugar, nutmeg, and cinnamon. Slowly add the cornmeal in an even pour, whisking to incorporate. Reduce heat to a low simmer and cook, stirring as needed, until tender and thickened. If polenta thickens too much, add a small amount of low-fat milk to get a smooth, creamy texture.
- Pour the mixture evenly into six soufflé dishes. If desired, garnish with a small dollop of whipped topping and a pinch of cinnamon. Can be served immediately or allowed to cool and served later.