Slow Cooker Pumpkin-Parmesan Polenta

cooking.nytimes.com

John Doran

2 cups/12 ounces traditional or stone-ground polenta (not instant or quick-cooking)

2 (15-ounce) cans pumpkin purée

12 tablespoons unsalted butter (1 ½ sticks)

1 ½ tablespoons kosher salt, plus more for seasoning

Black pepper

1 thyme sprig

1 bunch fresh sage (5 to 8 sprigs)

1 teaspoon freshly grated nutmeg, plus more for topping

8 ounces cream cheese, at room temperature

10 ounces grated Parmesan (about 3 cups), plus more for serving

Directions at cooking.nytimes.com

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