Ingredients:
Makes about 48 treats 1 cup chicken stock 1 cup milk 1 teaspoon salt 3/4 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon ground nutmeg 1 cup cooked, pureed sweet potatoes or canned pumpkin 1 cup cornmeal 1/2 package (4 ounces) cream cheese, cubed Wilton Orange Icing Color, optional

Instructions:
Spray 9-by-13-inch baking pan with vegetable pan spray. In large saucepan, combine chicken stock, milk, salt, pepper, garlic powder and nutmeg; bring to a boil. Stir in pureed sweet potatoes; bring back to boil. While constantly whisking, add cornmeal in a slow, steady stream, making sure there are no lumps. If desired, add Orange Icing Color. Reduce heat and continue stirring until thick, about 3 minutes. Stir in cream cheese; stir until melted and smooth. Pour into prepared baking pan. Let set at room temperature at least one hour or refrigerate for longer. Cut into shapes with Mini Halloween Cutter Set. Serve. Convenience tips: Leftover polenta scraps can be made into croutons. Toss with olive oil and pan fry until golden brown. Drain on paper towels. Slice premade polenta into 1/2-inch rounds and cut with Mini Halloween Cutter Set.