Easy Oven-Baked Pumpkin Polenta

• cooking spray
• 4 cups water
• 1 1/2 teaspoons salt
• 1 cup stone-ground cornmeal (not instant polenta)
• 1 1/2 cups cooked pumpkin, coarsely mashed
• 1/4 cup sour cream or 1/4 cup heavy cream
• 1/8 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 cup shredded gruyere or 1 cup jarlsberg cheese
• 1/2 cup grated parmigiano-reggiano cheese

1. Preheat oven to 350u0b0F Generously coat a 3-quart baking dish with cooking spray.
2. Combine water, salt and cornmeal in dish, mixing well (the mixture will separate). Bake, uncovered, 40 minutes. Remove from oven; stir in pumpkin, sour cream, pepper, nutmeg and half the cheeses. Bake 10 minutes.
3. Remove from oven, top with remaining cheese, and place under the broiler for a few minutes, until top is brown and bubbly. Let stand 5 minutes before serving.

cooking spray, water, salt, stoneground cornmeal, pumpkin, sour cream, fresh coarse ground black pepper, ground nutmeg, shredded gruyere, cheese

Taken from www.food.com/recipe/easy-oven-baked-pumpkin-polenta-399443 (may not work)