Polenta and pumpkin

Yield: 4 servings

Measure Ingredient
⅓ cup Yellow Cornmeal
⅓ cup Pumpkin, Canned
½ teaspoon Salt
2½ cup Milk
1 tablespoon Butter Or Margarine
Parmesan Cheese -- grated

In saucepan combine cornmeal, pumpkin, and salt; stir in milk. Cook and stir about 15 mins or until thick. Stir in butter or margarine.

Turn mixture into a 1-qt casserole. Bake, uncovered, in 350 F oven about 35 mins. Serve with Parmesan cheese. Makes 4 servings.

Recipe By : BH & G Italian Cook Book - ISBN 0-696-00045-8 From: Dan Klepach Date: 02-25-95 (227) Fido: Cooking

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