Approximate cooking time: 30 – 40 minutes
Serves 4
Ingredients:
- 1 tsp olive oil
- 3 cups gluten free vegetable broth (Try Swanson Vegetable Broth)
- 1 clove garlic, minced
- 1 tsp pumpkin pie spice
- 1 tsp ground ginger
- 1 cup cooked butternut squash, pureed
- 1 cup dry polenta (Try Bob’s Red Mill Organic Corn Grits/Polenta)
- 2 ounces of Philadelphia cream cheese, cubed
- 1/2 cup Parmesan cheese, grated
- Fresh parsley
- Salt and pepper to taste
Directions:
- In a saucepan, heat the oil and saute the minced garlic briefly.
- Add the vegetable broth, ginger and pumpkin pie spice and bring to a rapid boil. Add the polenta and stir quickly.
- Reduce the heat and cook for about 30-40 minutes (according to package instructions). Make sure to stir constantly to avoid lumps.
- Add the pureed squash and the cream cheese cubes halfway through the cooking time and stir.
- Then add the Parmesan cheese and season with salt and pepper.
- Serve on an arugula salad.
Photo Credit: Edibletcetera
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