Directions:
- Bake the butternut pumpkin. If you're doing this ahead of time, just cut it into a few pieces, scoop out the seeds, and place on a baking tray and bake at moderate heat for an hour or so until soft, then remove the flesh from the skin. If you're in a hurry, skin and seed the pumpkin then cut into smallish cubes. Toss with a bit of olive oil, then bake at 350F for about 20-30 minutes until soft. Puree it with a potato masher or implement of choice.
- Stir the polenta into the cold water in an ample pot, add the vegetable stock, and bring it to a simmer, stirring constantly. Continue stirring until the polenta is thick and tender, about half an hour. Remove from the heat, then stir in the pureed pumpkin and the butter, and add a little salt and pepper. Remember that you will be layering it with salty feta, so use a light hand. Pour the polenta onto a large baking sheet and smooth it into a 1/2 inch layer. Allow it to stiffen (30 minutes or more), then cut into rectangles about 2x3 inches in size.
- Meanwhile, peel, halve and slice the red onions. Warm the oil in a large non-stick pan over a low-moderate heat. Add the onions and a dash of salt, and cover. Cook for about 15 minutes, stirring now and then, then remove the lid and cook another 15 minutes or more. When the onions are very soft, add the balsamic vinegar to taste and cook another 5 minutes, then remove from the heat and set aside.
- Wipe and slice the mushrooms. Heat the butter or oil and cook the mushrooms until they're a lovely dark brown. Season with Salt and pepper and set aside.
- Remove tough stems from the spinach and wash the leaves well, then chop roughly. In a large saucepan, heat a bit of oil and add the peeled and chopped garlic. Saute for a minute or two, then add the spinach. Put the lid on the pan, and cook for several minutes, turning the leaves with tongs every couple of minutes to stop them sticking. When the leaves are wilted and tender, remove them from the heat and tip them out into a large colander to drain any liquid.
- In a bowl, mix together the spinach, mushrooms, onions and most of the crumbled feta. Lightly oil a large gratin or lasagne dish. Spoon a little of the vegetable mixture into one end of the dish, then start overlapping layers of the polenta slices with layers of the vegetable mixture, leaving some of the filling showing between layers of polenta. You'll have to judge how upright to layer the slices based on the size of your dish. Once you have used up all the filling and polenta, sprinkle the remaining cheese over the top. Bake at 350F for about 30 minutes. It should be bubbling hot, and the cheese on top will be golden brown in spots. Let it sit for 5 minutes, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 377.5 Kcal (1581 kJ) | ||
| Calories from fat | 137.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.3g | 24% | |
|---|---|---|---|
| Cholesterol | 42.99mg | 14% | |
| Sodium | 7452.85mg | 311% | |
| Potassium | 825.29mg | 18% | |
| Total Carbs | 43.37g | 14% | |
| Sugars | 4.66g | 19% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 10.17g | 20% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4mg | 22% | |
| Calcium | 297.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 99.65 Kcal (417 kJ) | ||
| Calories from fat | 36.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.04g | 24% | |
|---|---|---|---|
| Cholesterol | 11.35mg | 14% | |
| Sodium | 1967.39mg | 311% | |
| Potassium | 217.86mg | 18% | |
| Total Carbs | 11.45g | 14% | |
| Sugars | 1.23g | 19% | |
| Dietary Fiber | 0.9g | 14% | |
| Protein | 2.69g | 20% | |
| Vitamin C | 8.5mg | 54% | |
| Iron | 1mg | 22% | |
| Calcium | 78.4mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Creamy Potato/Cheddar Chowder
Water, boiling, Potatoes, diced, Carrot, chopped and 10 more.. -
Zucchini, Sausage, and Feta Casserole
Uncooked ziti pasta, Italian sausage, Olive oil and 9 more.. -
Romaine Salad with Balsamic Vinaigrette
Balsamic vinegar, Olive oil, Minced shallots and 8 more.. -
Mushroom Bolognese
Olive oil, Carrot, peeled and diced, Celery ribs, diced and 14 more.. -
Chiles Relleno de Picadillo
Olive oil, Onion, diced and 31 more.. -
Classic Shrimp Cocktail with Red and Green Sauces
Water, Salt, Fresh lemon juice, Onion, cut into 8 wedges and 19 more.. -
Chunky Cheese Soup
Water, Peeled and diced potatoes, Diced carrots and 9 more..
Also Try
-
-
Pumpkin Polenta With Italian Sausage and Fennel
Extra virgin olive oil , 1 turn of the pan (evoo) and 13 more.. -
-
-
-
Spinach, Mushroom, and Chicken Risotto for Rice Cooker
Extra virgin olive oil, Pepper, Salt (kosher or sea) and 6 more.. -
-
Spinach-Stuffed Flounder with Mushrooms and Feta
Fresh mushrooms, sliced, Spinach, rinsed and chopped and 2 more.. -
Penzey's Pasta With Spinach, Tomatoes, & Feta
Dried linguine, Olive oil, Onion, minced, Tomatoes, diced and 6 more.. -
Lamb Chops and Potatoes With Olives, Tomatoes and Feta Cheese
Russet potatoes, peeled and each cut into 8 wedges and 9 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
