A hint of pumpkin and the taste of sage brings the glow of autumn to a simple polenta. If pumpkin isn’t your thing, any autumn squash would work nicely, or if you prefer, leave it out for a more straightforward polenta*.
1/2cuppumpkin pureecanned is fine if you do not have freshly roasted pumpkin
In a medium saucepan, whisk together the water, polenta and salt. Bring to a boil over medium heat, whisking periodically. Lower the heat and let the polenta simmer, stirring constantly with a wooden spoon. Add the pumpkin and sage, and continue stirring for about 15-20 minutes, until the polenta begins to pull away from the sides of the saucepan. Stir in the parmesan cheese and butter. Serve immediately while hot and creamy, or if you prefer, place in a square dish to cool and serve in slices.
* Recipe updated 11.23.14 – salt reduced after reader feedback. I originally used 3 teaspoons of salt in the polenta, however, if you are concerned that it may be too salty, go with 2 teaspoons and adjust as necessary.