This is versatile dish that can be made for breakfast, lunch, or served as a side with dinner.
What you'll need
Whisk or fork
1 tablespoon Butter unsalted, optional
1 tablespoon Maple Syrup optional or Honey
1.Combine milk, pumpkin, cinnamon, and salt in a medium saucepan, and bring to a boil over medium heat.
2.Slowly pour in polenta and whisk to combine. Be careful because hot polenta may bubble and spit.
3.Reduce heat and simmer for 20 minutes, whisking occasionally until thick. Add more liquid if necessary while cooking.
4.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.
- Substitute your favorite non-dairy alternative for the milk, as needed.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3.6 g||5%|
|Saturated Fat 2.1 g||11%|
|Sodium 85 mg||4%|
|Dietary Fiber 1 g||4%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: