Step 1

In a small Dutch oven or polenta pot over high heat, bring 3 cups (24 fl. oz./750 ml) water and a large pinch of salt to a boil. Whisk in the pumpkin puree until thoroughly combined. Whisking continuously, add the polenta in a thin, steady stream until incorporated. Reduce the heat to medium-low so the mixture bubbles occasionally. Cook, stirring frequently and scraping the bottom and sides of the pot, until the polenta is tender and thickened, about 20 minutes, adding more water if needed to reach the desired consistency.

Step 2

Remove the pan from the heat. Stir in the Parmesan, butter and nutmeg until thoroughly combined. Season the polenta with salt and pepper. Divide the polenta among warmed bowls and serve immediately. Serves 4 to 6.

Step 3

Williams Sonoma Test Kitchen