Oct. 3—Pumpkin, even without the spice, can be a lovely savory dinner option, especially when stirred into polenta to make it extra creamy. Top this easy-to-make base with a rich, slightly boozy ...

This cake from The Baker columnist Flo Braker gets its unique texture and taste from cornmeal. It's the perfect dessert to serve when pumpkin-time rolls around. Accompany with softly whipped cream, ...

Bring water, butter and seasoning to a boil and add polenta. Stir constantly with wooden spoon until polenta is cooked through, about 12 minutes. Fold in pumpkin puree and cream. Polenta should be ...