12 servings / 7 cups
In large pot, add 6 cups of water, 1 cup heavy whipping cream, and 3/4 cups of pumpkin puree to almost boiling over medium heat. Stir in 2 tbsp salt, 1 1/2 teaspoons rubbed dried sage, 1/2 teaspoon ground white pepper, and 1/4 teaspoon nutmeg.
While whisking the liquids, slowly add 2 cups uncooked polenta, till no lumps. Adjust head to keep polenta at a gentle simmer (just barely bubbling). cook and stir till soft and creamy (20 min). If needed, slowly stir in more water to thin.
when polenta is cooked, stir in 1/3 cup mascarpone cheese.
Yum!
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