In large sauce pan or medium size dutch oven,
bring water and salt to boil over high heat.
Reduce heat to low boil and stir in polenta.
Stir polenta until thickened
(5 - 10 minutes).
Stir in pumpkin puree and marscapone/lactose free cream cheese until
smooth. Stir in rosemary. Turn off heat. Allow to sit, covered, for at
least 5 - 10 minutes. Can sit longer until ready to serve.
Serve while hot and garnish with reduced balsamic
vinegar, grated parmesan cheese and toasted
pumpkin seeds (pepitas) if desired.
Originally Submitted
8/24/2015
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