Butternut Squash Polenta

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:

1. In a saucepan, heat the oil and saute the minced garlic briefly.
2. Add the vegetable broth, ginger and pumpkin pie spice and bring to a rapid boil. Add the polenta and stir quickly.
3. Reduce the heat and cook for about 30-40 minutes (according to package instructions).  Make sure to stir constantly to avoid lumps.
4. Add the pureed squash and the cream cheese cubes halfway through the cooking time and stir.
5. Then add the Parmesan cheese and season with salt and pepper.
6. Serve on an arugula salad.