Polenta is something I like, but have only cooked once before. I was excited when RhodeyGirl picked it as the Blogger Secret Ingredient because it gave me a reason to try it out again.  I really had no idea what I was doing and basically flew by the seat of my pants on this one. The result was a creamier, less solid polenta than I’ve had before, but I liked it.

Ingredients:

1 cup polenta

2 cups water

1 cup canned pumpkin

1/2 cup non-fat buttermilk

1/4 cup grated Romano cheese 

1/2 t garlic powder

1/2 t salt

1/2 t cumin

1 sprinkle of pepper

1 sprinkle of cinnamon

1/2 cup garbanzo beans 

1/2 frozen spinach (thawed and drained)

Directions: 

Prepare the pumpkin sauce by combining the pumpkin and buttermilk in a sauce pan on low heat. Stir until heated and thoroughly combined. Add in the grated cheese. Add polenta to boiling water. Lower heat and stir continuously for about 5 minutes. Add the pumpkin sauce when polenta is thick. Add all spices (except cinnamon. Next, add spinach and the cinnamon. Then, add roasted garbanzo beans (10-15 minutes in the oven at 400*) to the top of the mixture. Yum.

It really was tasty! I liked the combination of the cumin and cinnamon. I know it’s not the most specific recipe, so if you want to make it and have a question, feel free to ask. Happy Eating.