Ingredients Jump to Instructions ↓

  1. 5 cups chicken broth, vegetable broth, or water (plus more if needed)

  2. 1 teaspoon salt, or to taste

  3. 1/4 teaspoon ground ginger

  4. 1/4 teaspoon ground nutmeg

  5. 3/4 cup cooked pumpkin puree, fresh-made or canned (not pumpkin pie filling)

  6. 1-1/3 cups cornmeal

  7. 4 ounces (1/2 cup) cream cheese, cut into 1/2-inch cubes

Instructions Jump to Ingredients ↑

  1. Bring broth, salt, ginger , and nutmeg to a boil. Stir in pumpkin puree. While constantly whisking, add cornmeal in a slow, steady stream. Once the cornmeal has been incorporated and mixture is smooth, add the cream cheese a little at a time, continuing to stir until cream cheese has melted into the mixture.

  2. Continue cooking, stirring almost constantly, until mixture is thick and cornmeal is cooked completely, about 20 minutes. If the mixture becomes too thick to stir, add additional hot broth a little at a time. When done, it should be very thick (able to hold a spoon upright in the pot) and will pull away from the sides of the pot when stirred. Be sure the polenta is completely cooked, with no hard grains remaining.

  3. Serve hot immediately as it will firm up solid as it stands.

  4. Yield: 8 to 10 servings


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