INGREDIENTS
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3 cups peeled, cubed pumpkin
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2 tablespoons olive oil
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2 tablespoons chopped fresh rosemary
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2 tablespoons chopped fresh thyme
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Salt and freshly ground black pepper
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2 1/2 cups milk
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1/4 cup heavy cream
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1 cup polenta
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1/4 cup grated Parmesan cheese
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2 tablespoons unsalted butter