Polenta is something I like, but I 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.