Pumpkin Polenta Pumpkins

Yield: 8 Servings

Ingredients

• 1 3/4  cups  yellow cornmeal
• 5  cups  low-sodium chicken broth
• 3  tablespoons  unsalted butter
• 1  (15 oz.) can pure pumpkin puree
• 3/4  cup  freshly grated Parmesan cheese
• 2  tablespoons  fresh thyme, finely chopped
• Salt and pepper
• 2  tablespoons  olive oil
• 2  or 3 scallion greens, cut into 1/4-inch pieces

Preparation

Lightly grease a large, rimmed baking sheet. In a bowl, blend cornmeal and 1 cup cold broth into a thick paste.

In a large saucepan, bring remaining broth and butter to a rolling boil. Whisk in puree, lower heat and return to a gentle boil. Whisk in cornmeal and cook, stirring constantly, until thick enough to hold trail of a spoon, about 5 minutes.

Remove polenta from heat, stir in cheese and thyme; season with salt and pepper. Stir until cheese is melted and mixture is blended. Working quickly, pour hot polenta into prepared pan and spread evenly with a spatula. Cool for 1 hour, cover and refrigerate for at least 2 hours, until chilled through and firm. (Polenta can be made to this point up to 2 days ahead.)

Heat oven to 400°F. Lightly grease 2 nonstick baking sheets. Brush top of polenta with olive oil. Cut out 2- to 2 1/2-inch shapes with a pumpkin cookie cutter (or other shape). Use a spatula to transfer polenta to baking sheets. Bake until lightly browned, about 15 minutes, rotating pans halfway through. Serve warm, topped with a scallion piece.

Nutritional Information

Calories:

253

Fat:

14g (sat 4g)

Protein:

8g

Carbohydrate:

26g

Fiber:

4g

Cholesterol:

20mg

Sodium:

196mg