Creamy, cheesy comfort food heaven! This dish is so simple and quick to make. It’s also very forgiving; it can be made ahead and left on the back of the stove until everything else is ready. Simply re-heat and serve!
- 2 tablespoons chopped fresh sage
- 1 tablespoon butter
- 4 cups chicken stock
- 12 ounces fine ground cornmeal
- 1/2 cup mashed pumpkin (use canned, but make sure you use PLAIN pumpkin and NOT the sweetened pie filling)
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 3 tablespoons whole butter
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
In a large saucepan, heat 1 tablespoon butter over medium high heat. Add chopped sage and saute until just starting to crisp or brown around the edges. Add chicken stock and heat almost to boiling, but not quite. Quickly whisk in cornmeal and stir until incorporated. Turn heat to low to prevent from spattering (you may have to remove pan from burner while burner cools). Stir in the cream, Parmesan, 3 tablespoons butter and salt and pepper. Cover and turn off burner. Keep in a warm place until ready to serve.
If reheating, you may have to thin slightly. Use chicken stock, water or cream to thin. Garnish with fresh sage and serve.