This is versatile dish that can be made for breakfast, lunch, or served as a side with dinner.
What You'll Need
- Measuring cups
- Measuring spoons
- Can opener
- Medium saucepan
- Whisk or fork
Combine milk, pumpkin, cinnamon, and salt in a medium saucepan, and bring to a boil over medium heat.
Slowly pour in polenta and whisk to combine. Be careful because hot polenta may bubble and spit.
Reduce heat and simmer for 20 minutes, whisking occasionally until thick. Add more liquid if necessary while cooking.
Remove from heat and stir in butter and syrup or honey, if desired.
Polenta can be made in the slow cooker. Use 1½ cups of polenta and 4½ cups of liquid.
Substitute canned sweet potato for pumpkin.
Cut this recipe in half to save money.