Pumpkin Polenta

Approximately 5 cups water, chicken stock or vegetable stock
Have available 2 cups boiling water or stock
1 teaspoon salt
1 1/3 cups cornmeal
¾ cup canned pumpkin
½ cup cream cheese, cut into small pieces
½ teaspoon nutmeg

Before heating the water or stock, stir in salt and cornmeal until smooth. Bring mixture to a boil, stirring constantly. If the mixture gets too thick to stir, add some boiling liquid. Stir in the cube cream cheese a little at a time, until cheese is completely melted and incorporated into the mixture. Continue cooking and stirring for about 20 min. Continue to add boiling water as necessary, until the mixture is thick enough that you can stand the spoon upright in the middle of the pot – the mixture should pull away from the sides of the pot when stirred.


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