|Serving Size: 1/6 recipe|
|Exchanges: Carbohydrate 2.5|
- Makes: 6
- Serving Size: 1/6 recipe
|1||cup||cornmeal, coarse yellow|
|6||oz.||fat-free whipped topping (optional, not included in nutritional analysis)|
|1/2||tsp.||cinnamon (optional, for garnish)|
- 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.