Creamy Pumpkin Polenta

Ingredients:

5 cups vegetable broth 

1 box instant polenta

I can pumpkin puree 

1/2 cream cheese, softened 

1/2 Parmesan cheese, grated 

2 tablespoons Sweet Butter Infused Olive Oil

2 tablespoons Porcini and Sage Infused Oil

Black Truffle Sea Salt to taste

fresh sage for garnish 

Instructions:

Fill a large pot with broth and boil over high heat.

Once brought to boil, remove the pot from the heat and slowly add the polenta while whisking.

Once the polenta has been added, add the pumpkin, cream cheese, parmesan, Sweet Butter EVOO, and Porcini & Sage EVOO.

Whisk to combine and continue whisking until thick.

Season to taste with black truffle sea salt and pepper.

Before serving, garnish with fresh sage leaves.