Recipes
October 22, 2015

Recipe: Pumpkin and sage polenta

by pumpkin and sage polenta

Celebrate pumpkin season with this easy side dish.

 

Pumpkin-Sage Polenta

Serves 8

Pumpkin season is upon us! Pair this delicious fall side with pork tenderloins for dinner tonight.

 

Ingredients:

2 1/2 cups 1-percent low-fat milk
2 cups water
3/4 cup canned pumpkin
1 1/4 teaspoons salt
1 1/4 cups instant dry polenta
3/4 cup grated fresh Parmesan cheese
2 tablespoons 1/3-less-fat cream cheese
1 tablespoon chopped fresh sage
1/4 cup shaved fresh Parmesan (for topping)

Directions:

  1. Bring milk and water to a boil in a large saucepan over medium heat.
  2. Add pumpkin and salt; stir with a whisk.
  3. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick.
  4. Remove from heat.
  5. Add grated Parmesan, cream cheese and sage; stir until cheeses melt.
  6. Top with shaved Parmesan.
  7. Serve immediately.

 

Nutrition Facts Per Serving: Calories: 197. Calories from fat: 21 percent. Fat: 4.7 grams. Saturated fat: 3 grams. Monounsaturated fat: 1.4 grams. Polyunsaturated fat: 0.1 grams. Protein: 10.1 grams. Carbohydrate: 28.7 grams. Fiber: 3.2 grams. Cholesterol: 14 milligrams. Iron: 1 milligram. Sodium: 614 milligrams. Calcium: 253 milligrams.

Source: Cooking Light

 

Want more inspiration for hearty fall side dishes? Try this vegetable risotto.

Dinner

Leave a Reply