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2 ¼ cups reduced-fat (2%) milk, divided
1 cup canned pumpkin (100% pumpkin, not pumpkin-flavored pie filling)
1 ½ teaspoon ground cinnamon
1 ½ teaspoon ground ginger
1 ⅛ teaspoon ground nutmeg
1 ⅛ teaspoon salt
1 ½ cup quick-cooking polenta
1 tablespoon butter
3 tablespoons maple syrup
Combine 2 cups milk and next five ingredients (pumpkin through salt) in a medium saucepan and bring to a boil. Slowly pour in polenta, whisking constantly. Reduce heat to medium and simmer for 5 minutes, whisking occasionally. Remove saucepan from heat and stir in butter, remaining 1 ¼ cup milk and maple syrup. Serve immediately.