This recipe is gluten free.
- 5 cups chicken stock (additional couple of cups of boiling liquid handy or 5 cups vegetable, additional couple of cups of boiling liquid handy)
- 1 tsp salt
- 1 1/3 cups cornmeal
- 3/4 cup pumpkin (cooked, canned)
- ½ cup Neufchatel Cheese cut into small pieces
- ½ tsp nutmeg
- Bring water or stock and salt to a boil. Reduce heat to a simmer. Stir in pumpkin. Slowly pour in corn meal while continuously stirring. An easy way of doing this is to pick up handfuls of cornmeal and let it run between your fingers in a very slow stream. NEVER STOP STIRRING! If mixture gets too thick and impossible to stir, add more boiling liquid. Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture. Continue cooking and stirring for about twenty minutes. If you don't cook the polenta long enough, you won't achieve the proper creamy consistency. Continue to add additional liquid as necessary. The proper consistency should be that of a thick Cream Of Wheat Cereal.
Gooseberries Fresh Food Market