Hearty Pumpkin Chili with Polenta Recipe

In a Dutch oven, cook the first five ingredients over medium heat 8-10 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in tomato sauce, tomatoes, pumpkin, 1 tablespoon sugar, chili powder, pie spice, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes, stirring occasionally. Meanwhile, in a large heavy saucepan, bring milk, cream, butter, and remaining sugar and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon 2-3 minutes or until polenta is thickened and pulls away cleanly from sides of pan (mixture will be very thick). Pour into a greased 9-in. square baking pan. Let stand until firm, about 30 minutes. Stir beans into chili; heat through. Cut polenta into six pieces. Serve with chili.