Updated Thursday, May 4th, 2006
Bring milk and water to a boil in a large saucepan over medium heat. Add pumpkin and salt, stir with a whisk. Reduce heat to low, and gradually whisk in polenta, cook 1 minute or until thick. Remove from heat. Add 3/4 cup grated Parmesan, cream cheese, and sage, stir until cheese melts. Top with shaved Parmesan, serve immediately
In this issue: Summer Off the Beaten Path
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