1 cup shredded Point Reyes Aged Gouda, plus more for garnish
2 tablespoons unsalted butter cubed
1 teaspoon chopped fresh sage
Instructions
In a medium saucepan, bring water, polenta and salt to a boil over medium heat, whisking constantly.
Add 1 ½ cups milk or cream, about ½ cup at a time, whisking after each addition. (Polenta will thicken more as it cooks.) Lower heat to low, add pumpkin and continue cooking for about 15-20 minutes, stirring occasionally, until the polenta is cooked through.
Add cheese and remaining milk or cream, if desired. Stir in butter. Season with additional salt, to taste.
Transfer to serving bowls, top with another sprinkle of shredded Gouda and fresh sage. Serve immediately.
