Ingredients
8 slices Bacon
1/2 cups Heavy Cream
4 cups Water
2 cups Chicken Broth
1 cup Canned 100% Pure Pumpkin Puree
2 Tablespoons Pumpkin Butter
1/4 teaspoons Cinnamon
18 teaspoons Nutmeg
1 teaspoon Salt
1/2 teaspoons Pepper
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cut the bacon into small pieces. in a heavy saucepan or dutch oven over low-medium heat, brown the bacon. when bacon is cooked and crisp remove it from the pan with a slotted spoon and place on a paper towel. reserve 1 tablespoon of the bacon fat in the pan; discard the rest. add the water, chicken broth, pumpkin, pumpkin butter, cinnamon, nutmeg, salt and pepper into the pot with the bacon fat. bring to a boil. slowly add the cornmeal, whisking continuously to prevent lumps. reduce heat to low and simmer the polenta for 15 minutes, stirring constantly. add the heavy cream and cook 15 more minutes, stirring often. meanwhile, in a small frying pan over medium heat, add the pumpkin seeds and toast for 1 minute. remove from heat. reserve the pumpkin seeds. add the cream cheese and butter to the polenta and stir to combine. remove from heat. check seasoning and add more salt if needed. serve polenta topped with cooked bacon pieces and toasted pumpkin seeds.
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powdered cream for shelf-stable cooking — sauces, baking, camping
Professional-grade blender — silky purees, hot soups, nut butters
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Powerful blender with presets — smoothies, green juice, soups