Polenta-stuffed mini pumpkins

I originally bought these mini pumpkins just for their good looks.  But one evening late last week, when faced with a cauldron of polenta and a sudden urge to stuff something with it, I found myself eyeing the pumpkin arrangement.   Once I reached in, there was no turning back.

If you, too, are tempted to violate your pumpkin centerpiece, here’s what to do:

1. Wash, de-stem, and de-seed the pumpkins.
2. Coat the exposed flesh with olive oil and herbs.
3. Bake the pumpkins at 375F for  ~30 minutes at 375F.
4. Fill them with polenta.  (… Or mashed potatoes!  Surely that would be amazing.)

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