Pumpkin polenta
Instructions
INGREDIENTS for 4 PERSONS 800 g cleaned pumpkin, 2 liters of milk, 250 g maize flour, a tablespoon of olive oil, a leaf of Sage, salt and pepper.
Cut the pumpkin into pieces, place in a saucepan with the milk and the Sage leaf.
Bring to a boil and cook over low heat until it is tender.
With the help of a blender shake until mixture is smooth and homogeneous.
Add the cornstarch and proceed to cooking as a regular polenta.
Garnish with cherry tomatoes and basil and serve hot.
You can accompany it with Mixed Greens, grilled or stewed with thick sauce of tomato with plenty of onion, onion sauce.
Variations: If you want to serve it as soup, reduce by half the cornstarch, if you can combine even boiled Pinto Beans, you can also serve it cold, cut into slices and Grill, accompanying it with grilled tofu.
If you're not a vegetarian, can accompany great aged cheese.
Like soup, at the end of the cooking you can merge a fried onions and diced bacon.
