Pumpkin Polenta with Blue Cheese

Presumed you have roasted pumpkin, this is a real quicky for midweek dinner. And do not forget about cheerful orange color – it will cheer you up on Monday evening. Like it cheered me.

Do you have these ingredients?

2 cups milk
2 cups water
1 tsp salt
1 cup instant polenta

2,5 cups roasted pureed pumpkin

30-50 g blue cheese (Gorgonzola is best)

Salt, pepper

Step for step

Puree the roasted pumpkin in the blender.
Mix polenta and salt.

Pour milk and water into the skillet and bring to the boil.
While stirring the water constantly with a wooden spoon, tip in the polenta in a thin stream.
Lower the heat so the polenta isn't spluttering too much, then cook, stirring occasionally, for 10-15 mins.
Add the pureed pumpkin, season and mix well.
Cook for 10-15 mins.

Chop the blue cheese and add to the polenta. Mix. Serve.

Enjoy!