Name: Creamy Oven-Baked Polenta with Pumpkin
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Cooking spray -; Water - 2 cups; Milk - 2 cups; Stone-ground cornmeal - 1 cup; Salt - 1 ½ teaspoons; Pumpkin Puree - 1 (14 ounce) can; Shredded Jarlsberg cheese - 1 cup; Grated Parmigiano-Reggiano cheese, divided - ½ cup; Sour cream - ¼ cup; Ground nutmeg - ½ teaspoon; Coarsely ground black pepper - ⅛ teaspoon; Salt to taste - ⅛ teaspoon

Ingredients for - Creamy Oven-Baked Polenta with Pumpkin

1. Cooking spray

2. Water 2 cups

3. Milk 2 cups

4. Stone-ground cornmeal 1 cup

5. Salt 1 ½ teaspoons

6. Pumpkin Puree 1 (14 ounce) can

7. Shredded Jarlsberg cheese 1 cup

8. Grated Parmigiano-Reggiano cheese, divided ½ cup

9. Sour cream ¼ cup

10. Ground nutmeg ½ teaspoon

11. Coarsely ground black pepper ⅛ teaspoon

12. Salt to taste ⅛ teaspoon

How to cook deliciously - Creamy Oven-Baked Polenta with Pumpkin

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Coat a 3-quart baking dish with cooking spray.

2 . Stage

Combine water, milk, cornmeal, and salt in the prepared baking dish; mix well. It's normal for the mixture to separate a bit.

3 . Stage

Bake, uncovered, in the preheated oven for 40 minutes.

4 . Stage

Remove from the oven and stir in pumpkin, Jarlsberg, 1/2 of the Parmigiano-Reggiano, sour cream, nutmeg, pepper, and salt. Return to the oven and bake for 10 minutes.

5 . Stage

Remove from the oven and top with remaining Parmigiano-Reggiano. Turn on the broiler.

6 . Stage

Broil until top is brown and bubbly, about 3 minutes. Let stand 5 minutes before serving.