Description

Pumpkin Spinach Polenta Casserole is a hearty and wholesome vegetarian dish featuring creamy polenta flavored with pumpkin puree, layered with sautéed spinach, onions, and Italian herbs, topped with melted mozzarella cheese. Perfect for a comforting meal, this casserole combines rich autumn flavors with a satisfying texture and is baked to golden perfection.

Ingredients

Scale

Polenta Mixture

1 cup polenta (cornmeal)
2 cups vegetable broth
1 cup pumpkin puree
Salt and pepper to taste
1 teaspoon Italian herbs

Vegetable Mixture

2 cups fresh spinach, chopped
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil

Cheese Topping

1 cup mozzarella cheese, shredded
Optional: grated Parmesan cheese for topping

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Instructions

Prepare the Polenta: Bring the 2 cups of vegetable broth to a boil in a saucepan, then gradually whisk in the polenta. Stir continuously to prevent lumps and cook until the polenta thickens, about 5-7 minutes. Remove from heat and stir in the pumpkin puree, Italian herbs, salt, and pepper to taste. Mix well to combine.
Sauté Vegetables: Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the chopped spinach and cook until wilted, about 3 minutes. Season with a pinch of salt and pepper.
Assemble the Casserole: Preheat your oven to 375°F (190°C). Grease a baking dish lightly. Spread half of the polenta mixture evenly on the bottom of the dish. Layer the sautéed spinach and onion mixture over the polenta. Top with the remaining polenta, smoothing it out carefully. Sprinkle shredded mozzarella cheese evenly on top. Optionally, add grated Parmesan cheese for an extra savory crust.
Bake the Casserole: Place the casserole dish in the preheated oven and bake for 25-30 minutes. Bake until the cheese is melted, bubbly, and golden brown on top. Remove from the oven and allow to cool for a few minutes before serving.

Notes

You can substitute vegetable broth with chicken broth if not vegetarian.
For a gluten-free version, ensure the polenta is labeled gluten-free.
If you prefer a richer flavor, use part cream in the polenta mixture instead of all vegetable broth.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Feel free to add mushrooms or other vegetables to the sauté mixture for added texture.