|4 cups||low-sodium vegetable broth|
|1 cup||whole grain cornmeal, finely ground, or instant polenta|
|3/4 cup||canned pumpkin|
|1 tablespoon||chopped fresh sage leaves|
|1/2 cup plus 6 teaspoons for garnish||freshly grated Parmesan cheese, preferably Parmigiano‑Reggiano|
In a medium saucepan, bring broth to a boil. Gradually whisk in cornmeal or polenta and when it is all incorporated, switch to a spoon and cook, stirring frequently, until thickened, 5‑8 minutes. Stir in the pumpkin and sage and continue cooking 5 minutes.
Remove from the heat and add the 1/2 cup Parmesan, stirring until melted. Serve at once, topping each portion with 1 teaspoon of Parmesan.
|Serving Size||3/4 cup|
|Sat Fat||1.5 g|
|Trans Fat||0 g|