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Pumpkin Chipotle Polenta

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“This is a lightened up version of a Rachael Ray recipe.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and cook until thick, stir in pumpkin to warm through. Stir in butter and season with salt and pepper.

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