Rebecca's Pumpkin Polenta

2 Cups Chicken Broth (Sub. Vegetable Stock)
2 1/2 cups whole milk
2 Tablespoons Butter
1 1/2 cups quick-cooking Polenta
1/2 cup Asiago Cheese (I may have used more since I love cheese)
1 can pumpkin puree
1/4 teaspoon freshly grated nutmeg
pinch of ground cinnamon
lots of salt and black pepper
3 Tablespoons honey

Directions: Combine the stock, milk and butter in a medium saucepot. Cover and bring to a boil, then reduce the heat to a simmer. Whisk in the polenta and cook until it forms a mass, 3 to 4 minutes, stirring often. When it begins to really thicken up, stir in grated cheese, pumpkin, nutmeg, cinnamon, salt, pepper and honey. Cook for 2 minutes more to heat, stirring once or twice.

Is great with Chicken apple sausage