Pumpkin Polenta Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1/3 cup yellow cornmeal1/2 cup canned solid-pack pumpkin1/2 teaspoon salt1/4 teaspoon ground nutmeg1 (12 ounce) can evaporated milk1 cup skim milk1 tablespoon butter
1Preheat oven to 350. In a medium saucepan, combine cornmeal, pumpkin, salt and nutmeg.
2Gradually stir in evaporated milk and skim milk until mixture is smooth.
3Cook and stir over medium heat until mixture thickens, about 10 minutes. Stir in butter.
4Spoon mixture into a 1-quart casserole dish.
5Bake 30-35 minutes, or until casserole is firm on top and lightly golden.
Number of Servings: 5
Recipe submitted by SparkPeople user LUCYST.
2Gradually stir in evaporated milk and skim milk until mixture is smooth.
3Cook and stir over medium heat until mixture thickens, about 10 minutes. Stir in butter.
4Spoon mixture into a 1-quart casserole dish.
5Bake 30-35 minutes, or until casserole is firm on top and lightly golden.
Number of Servings: 5
Recipe submitted by SparkPeople user LUCYST.
Nutritional Info Amount Per Serving
- Calories: 179.0
- Total Fat: 3.8 g
- Cholesterol: 11.7 mg
- Sodium: 582.6 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 2.1 g
- Protein: 9.2 g
Member Reviews