Creamy Pumpkin Polenta With Apple And Feta Crumble

• Apple Feta Crumble
• 1 tablespoon unsalted butter
• 1 crisp apple, cored (I used Granny Smith)
• 1/2 Serrano pepper, minced
• 1/2 yellow onion
• 2 teaspoons crumbled feta or goat cheese
• 2 teaspoon toasted pepitas
• 1 large garlic minced
• pinch minced sage
• splash balsamic vinegar
• Creamy Pumpkin Polenta
• 5 cups vegetable stock, divided (preferably homemade)
• 2 tablespoons unsalted butter
• 1 cup polenta
• 2 1/4 cups pumpkin puree (preferably homemade)
• 1/2 cup apple cider
• 2 tablespoons cream cheese
• 1 tablespoon heavy cream
• 2 teaspoons Kosher salt, or to taste
• 1/4 teaspoon ground allspice, or to taste

1. Melt the butter in a small saucepan over medium heat. Add the rest of the ingredients EXCEPT the balsamic vinegar.
2. Cook until the apples and onions soften and become slightly golden (about 15 minutes). Add the splash of balsamic vinegar and stir for 1 minute.
3. Set aside until the polenta is ready. Spoon some of the warm crumble on the polenta.
4. Bring 4 cups of the vegetable stock to a simmer with the butter. Add the polenta and stir the polenta thoroughly.
5. Once the polenta begins to thicken (about 5 minutes), reduce the heat to low and add the pumpkin puree and apple cider. Continue to stir. Once the polenta has considerably thickened (after about 15 minutes), add the cream cheese, cream, salt and allspice.
6. Ladle additional hot stock into the polenta as needed for the consistency you prefer. I used a total of 5 cups of broth, but the amount will depend on the age of the grain, the heat of the stove, and the coarseness of the grain.

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Taken from food52.com/recipes/15042-creamy-pumpkin-polenta-with-apple-and-feta-crumble (may not work)