Yup, mush. Cozy, comforting, soul-warming mush. This is basically a breakfast porridge made from polenta and pumpkin puree. I've adapted the recipe from Marion Cunningham's The Breakfast Book. As with most things that originate with Marion Cunningham, it's lovely. —fiveandspice
milk (non-dairy milk substitutes like almond or coconut milk also work well)
coarse ground cornmeal (grits)
For serving: butter, maple syrup, honey, or brown sugar, toasted nuts, dried or fresh fruit (you can also take this in a savory direction with Parmesan and eggs)
In a heavy bottomed pot, combine the milk, pumpkin, salt, ginger, cinnamon, and nutmeg and stir until smooth. Cover and heat over medium heat until it reaches a bare simmer.
Meanwhile, stir together the cornmeal and cold water in a smallish bowl (this will help prevent cornmeal lumps). When the milk-pumpkin mixture is warm, stir in the wet cornmeal.
Cook uncovered over medium-low heat, stirring frequently, until the mixture has thickened and is making big spluttery bubbles, about 15-25 minutes. Serve hot topped with butter, maple syrup, and nuts, or whatever other fixings you fancy.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.