- 750 g piece pumpkin
- 1 litre (4 cups) water
- 1 cup (170 g) polenta
- 70 g butter
- 1 cup (80 g) parmesan, coarsely grated
- Freshly ground black pepper and salt, to season
- Extra parmesan, to serve
Place pumpkin in a microwave-safe bowl; cover; microwave on high (100 per cent) for about 3 mins. Remove pumpkin with tongs, place on chopping board. When cool enough to handle, cut off skin and scoop out seeds; discard. Cut pumpkin into wedges.
Put pumpkin back in bowl; cover. Microwave on high (100 per cent) for about 8 mins, or until pumpkin is soft. Drain, return to bowl; mash pumpkin until smooth.
In a medium saucepan, heat water to boiling; gradually stir in polenta with a wooden spoon. Reduce heat to low; simmer, stirring, for about 10 mins, or until polenta is thick. Remove from heat.
Add butter, cheese and pumpkin to polenta; stir until smooth. Season to taste.
Sprinkle with extra cheese before serving.