This pumpkin recipe for polenta makes a savory side dish or base for other dishes. Boil 2.5 cups of milk and 2 cups of water in a saucepan over medium heat. Stir 1 cup of cornmeal into the saucepan, then remove the pan from the burner. Add 2 Tbsp of cream cheese, 1/2 tsp of pumpkin pie spice, 1/8 cup of Parmesan cheese, and a dash of salt and pepper. Stir the mixture until it is smooth. Pour it into a loaf pan, and cut into slices after the mixture sets.
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