Polenta And Pumpkin Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Yellow cornmeal1⁄3 Cup (5.33 tbs)
 Canned pumpkin1⁄3 Cup (5.33 tbs)
 Salt1⁄2 Teaspoon
 Milk2 1⁄2 Cup (40 tbs)
 Butter/Margarine1 Tablespoon
 Grated parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 733 Calories from Fat 329

% Daily Value*

Total Fat 37 g56.6%

Saturated Fat 21 g104.8%

Trans Fat 0 g

Cholesterol 102 mg

Sodium 1447.7 mg60.3%

Total Carbohydrates 78 g25.8%

Dietary Fiber 5.9 g23.6%

Sugars 32.6 g

Protein 29 g57%

Vitamin A 274.6% Vitamin C 5.7%

Calcium 83% Iron 17.9%

*Based on a 2000 Calorie diet

Directions

In saucepan combine cornmeal, pumpkin, and salt; stir in milk.
Cook and stir about 15 minutes or till thick.
Stir in butter or margarine.
Turn mixture into a 1-quart casserole.
Bake, uncovered, in 350° oven about 35 minutes.
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