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Pumpkin Sage Polenta

It will thicken if you make it ahead of time; just thin it with water or chicken broth. Re-warm it over medium-low heat, stirring with a whisk. Use a vegetable peeler to shave the Parmesan cheese.

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

2 1/2 cups 1% low-fat milk

        2 cups water

        3/4 cup canned pumpkin

        1 1/4 teaspoons salt

        1 1/4 cups instant dry polenta

        3/4 cup (3 ounces) grated fresh Parmesan cheese

        2 tablespoons 1/3-less-fat cream cheese

        1 tablespoon chopped fresh sage

        1/4 cup (1 ounce) shaved fresh Parmesan

Preparation

Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt; stir with a whisk. Reduce heat to low, and gradually whisk in polenta; cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage; stir until cheeses melt. Top with shaved Parmesan. Serve immediately.

 Nutritional Information: per serving          

        Calories: 197

        Calories from fat: 21%

        Fat: 4.7g

        Saturated fat: 3g

        Monounsaturated fat: 1.4g

        Polyunsaturated fat: 0.1g

        Protein: 10.1g

        Carbohydrate: 28.7g

        Fiber: 3.2g

        Cholesterol: 14mg

        Iron: 1mg

        Sodium: 614mg

      Calcium: 253mg

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