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Pumpkin-Sage Polenta

Pumpkin-Sage Polenta


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.

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Nutrition Facts

Serving Size 3/4 cup
Calories 140
Fat 3.5 g
Sat Fat 1.5 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 260 mg
Carbohydrate 19 g
Fiber 4 g
Protein 6 g
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