Made in 10 minutes
You'll feel like you are in a
Restaurant for lunch
No Chopping Creamy Pumpkin Polenta
(serves 1, adapted from here)
Ingredients:
- 1/4 frozen cut up squash -- no need to pre-thaw anything for this recipe!
- 1 T butter (or oil if you're vegan)
- 1/8 c frozen diced onion (you'll see that I used a lot of frozen stuff to make it quick)
- 1/2 t minced garlic (jarred is fine) or garlic powder
- 1/4 c cornmeal
- 1 c milk or water (I used soy unsweetened)
- pinch salt
- 1 T cheese (optional), I used cheddar, no need to grate it
- 1/2 c frozen spinach
- 1/4 c canned pumpkin (which I froze in my ice cube tray in my freezer and then bagged)
- 1 t sage or herbs of your choice
Instructions:
- Heat butter or oil, garlic, onion, salt and herbs. Cook on medium/low heat until onion starts to soften. Add cornmeal and milk and cook until it magically comes together and makes polenta (about 5 minutes, depending on what cornmeal you use). Stir often.
- Add remaining ingredients and cook gently, stirring, until the cheese is melted and everything is heated through. Add more salt to taste. Sprinkle with more cheese and herbs if you'd like.
Enjoy,
Tofu
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