In a large heavy saucepan, bring water and salt to a boil.
Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth.
Sprinkle each serving with pumpkin seeds for garnish if desired.
For a festive autumn look, hollow out small pumpkins and fill with this creamy polenta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (333g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 147 (43%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 21.3mg||7 %|
|Sodium 287.5mg||10 %|
|Potassium 398.2mg||10 %|
|Total Carbohydrate 41.2g||12 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 35.8g|
|Protein 11.5g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 342
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