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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup yellow cornmeal
                                                                  • Yes No 5 cup low-sodium chicken broth
                                                                  • Yes No 3 tbsp unsalted butter
                                                                  • Yes No 1 15 oz pure pumpkin puree
                                                                  • Yes No 3/4 cup grated parmesan cheese
                                                                  • Yes No 2 tbsp thyme
                                                                  • Yes No salt and pepper
                                                                  • Yes No 2 tbsp olive oil
                                                                  • Yes No 3 scallion green tops
                                                                  • Lightly grease a large, rimmed baking sheet. In a bowl, blend cornmeal and 1 cup cold broth into a thick paste.
                                                                  • In a large saucepan, bring remaining broth and butter to a rolling boil. Whisk in puree, lower heat and return to a gentle boil. Whisk in cornmeal and cook, stirring constantly, until thick enough to hold trail of a spoon, about 5 minutes.
                                                                  • Remove polenta from heat, stir in cheese and thyme; season with salt and pepper. Stir until cheese is melted and mixture is blended. Working quickly, pour hot polenta into prepared pan and spread evenly with a spatula. Cool for 1 hour, cover and refrigerate for at least 2 hours, until chilled through and firm. (Polenta can be made to this point up to 2 days ahead.)
                                                                  • Heat oven to 400°F. Lightly grease 2 nonstick baking sheets. Brush top of polenta with olive oil. Cut out 2- to 2 1/2-inch shapes with a pumpkin cookie cutter (or other shape). Use a spatula to transfer polenta to baking sheets. Bake until lightly browned, about 15 minutes, rotating pans halfway through. Serve warm, topped with a scallion piece.
                                                                  Cuisine:YesNoitalian
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    boil
                                                                  • Yes No
                                                                    puree
                                                                  • Yes No
                                                                    cook
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    serve

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