Ingredients
1 cup coarse stone-ground polenta
4 cups vegetable broth
2 cups roasted pumpkin cubes or puree
4 cups fresh baby spinach, roughly chopped
3 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/2 cup shredded Gruyère cheese
2 tablespoons unsalted butter
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
1 tablespoon olive oil
Instructions
Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Step 2: In a large pot, bring the vegetable broth to a rolling boil. Slowly whisk in the polenta and a pinch of salt.
Step 3: Reduce heat to low and simmer, whisking frequently, for about 25-30 minutes until the polenta is thick and creamy.
Step 4: While the polenta cooks, heat olive oil in a skillet over medium heat. Sauté the garlic for 1 minute, then add the spinach and cook until just wilted. Remove from heat.
Step 5: Once the polenta is done, stir in the butter, Parmesan cheese, ground nutmeg, and the roasted pumpkin puree until well combined.
Step 6: Gently fold the sautéed spinach into the pumpkin polenta mixture.
Step 7: Pour the mixture into the prepared baking dish and smooth the top with a spatula.
Step 8: Sprinkle the shredded Gruyère cheese evenly over the top of the pumpkin and spinach polenta casserole.
Step 9: Bake for 15-20 minutes, or until the cheese is melted and bubbling and the edges are slightly golden.
Step 10: Let the casserole rest for 5-10 minutes before slicing and serving warm.
Notes
For the best flavor, use a freshly roasted sugar pumpkin instead of canned puree. You can also add a pinch of red pepper flakes for a subtle heat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 15mg
Keywords: pumpkin, spinach, polenta, casserole, autumn recipes, gluten-free main dish
