Blue Cheese Pumpkin Polenta
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Blue Cheese Pumpkin Polenta

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Serves 4

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.

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  • 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


    1. Puree the roasted pumpkin in the blender. Mix polenta and salt.
    2. 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.
    3. Chop the blue cheese and add to the polenta. Mix. Serve.

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