Pumpkin Sage Polenta
The same side dishes seem to grace Thanksgiving tables year after year. We’re all for honoring family food traditions, but there is also something to be said for making room for new ones. You just might find a delicious replacement for that tired green bean casserole. This rich, creamy pumpkin sage polenta comes from the Kitchen Confidante blog and makes great use of any leftover pumpkin puree you have on hand from making your pumpkin pie. This can also be made in advance to save you some kitchen time on turkey day!
In a medium saucepan, whisk together the water, polenta, and salt. Bring to a boil over medium heat, whisking occasionally. Add the pumpkin and the sage. Lower the heat and let it simmer, stirring frequently with a wooden spoon for about 15-20 minutes, or until the polenta begins to pull away from the sides of the pan.Stir in the cheese and butter. Serve immediately, or cool it, store it in the fridge, and reheat it on the stove adding a little water or broth when you are ready to serve it.