Ingredients
5-1/3 cups water1 teaspoon salt1-1/3 cups yellow cornmeal1/2 teaspoon ground nutmeg3/4 cup canned pumpkin1/2 cup cream cheese, cubedSalted pumpkin seeds or pepitas, optional
Preparation
In a large heavy saucepan, bring water and salt to a boil.
Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.
