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!
