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Recipe: Pumpkin, Cheddar Polenta

Heather Christo
  • minutes
  • Serves 8

INGREDIENTS

4 cups

chicken broth

1 cup

pumpkin puree (I used canned organic canned pumpkin)

1 cup

polenta

2 cups

water

2 tbsp

butter

1 1/2 cups

sharp white cheddar, shredded

Kosher salt

1

drizzle of olive oil and Green onions for garnish