Polenta with roasted red pepper, sage, pumpkin and romano cheese

Polenta

With Roasted Red Pepper

Sage, Pumpkin and Romano cheese

Heat oven to 350 degrees!

5 C Water

1 C half and half

1 3/4 Polenta, (yellow or white corn meal)

2 Roasted Red Bell Peppers

1/2 C Fresh sage minced

1 C pumpkin Puree or cubed Butternut squash, cooked

1 C Grated Romano Cheese

Boil water, add polenta a little at a time and stir with a whisk to avoid clumping. Add half and half, pumpkin, peppers, sage and cheese. Stir and continue to cook over low heat for about 2 minutes.

Garnish with more Romano cheese and bake for 30 minutes on a 350 degree oven! Happy cooking! Happy Fall!