Krämig pumpapolenta

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1. 1
   Heat salted water to a boil over high heat in a heavy-bottomed 2 or 3 quart pot.
2. 2
   Slowly add the polenta into the boiling water, whisking while you add it to prevent any lumps from forming.
3. 3
   Lower the heat to a very low simmer and add the butter.
4. 4
   Continue to whisk the polenta until it starts to thicken. Then cover the pan and let the polenta cook for 25 to 30 minutes, stirring occasionally with a wooden spoon so the polenta doesn't stick to the bottom of the pot.
5. 5
   The polenta should be soft and tender when done. If not, let it cook a few minutes longer.
6. 6
   Add the pumpkin, Pecorino cheese and nutmeg, stir it into the polenta.
7. 7
   Taste for salt as needed.