Polenta with Pumpkin & Kale
This turned out great. Much lighter tasting than a traditional heavy lasagna but very much like a lasagna without the fat and carbs from the pasta. I found a single serving more than filled me up. Like a no-guilt lasagna.
Yield
4 servingsPrep
20 minCook
50 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
|
*
|
| 4 | cups |
kale
loosely chopped, or spinach |
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
jalapeño pepper
minced fresh |
|
| ¾ | teaspoon |
cumin
ground |
|
| ¾ | teaspoon |
cinnamon
ground |
|
| 6 | cloves |
garlic
minced |
|
| 1 | cup |
mushrooms
sliced |
|
| 14.5 | ounces |
tomatoes, canned
undrained and chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 16 | ounces |
canned pumpkin purée
cooked, mashed |
|
| 1 | x |
polenta
see below |
*
|
| 1 | cup |
swiss cheese
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
water
|
*
|
| 946 | ml |
kale
loosely chopped, or spinach |
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
jalapeño pepper
minced fresh |
|
| 3.8 | ml |
cumin
ground |
|
| 3.8 | ml |
cinnamon
ground |
|
| 6 | cloves |
garlic
minced |
|
| 237 | ml |
mushrooms
sliced |
|
| 419.1 | ml/g |
tomatoes, canned
undrained and chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 462.4 | ml/g |
canned pumpkin purée
cooked, mashed |
|
| 1 | x |
polenta
see below |
*
|
| 237 | ml |
swiss cheese
optional |
*
|
Directions
Heat a large Dutch oven, non-stick or sprayed with cooking spray.
Add onions and push around to brown a little.
Add a few tablespoons water and stir to unstick from bottom.
Add Chopped Kale or spinach and stir about 5 minutes until all is wilted and onions are translucent.
Add more water as needed to prevent burning.
Add jalapeno, cumin, cinnamon and garlic, sauté 3 minutes.
Stir in mushrooms, cover and cook 5 minutes, Stir in tomatoes, cover and cook 5 minutes, Add salt, pepper and mashed pumpkin and stir well.
Cook uncovered 3 minutes, stirring well.
Remove from heat.
Prepare basic Polenta, spread half in 11x7x2 inch baking dish coated with non-stick spray.
Spread pumpkin mixture evenly over polenta.
Sprinkle with Swiss cheese (optional) Spread remaining polenta evenly over.
Bake at 375℉ (190℃) for 30 minutes or until lightly browned.
Let stand 5 minutes before serving.
Yeild 6 servings.
Basic Polenta: 1¼ cups cornmeal ½ teaspoon salt 4 cups water 1.
Place cornmeal and salt in large saucepan. Gradually add water, stirring constantly with a wire wisk. Bring to a boil, reduce heat to medium, cook uncovered 15 minutes, stirring frequently. Yeild 4 cups. 2. Microwave method: Place cornmeal and salt in a 3 quart Gradually add water, stirring until blended. Cover, microwave on HIGH 12 minutes, stirring every 3 minutes. Let stand covered 5 minutes. I made this two times, the first time I couldn't find kale in the particular grocery store that I went to so I used spinach. I used the microwave method for polenta since I tend to scorch things and it worked great. The first 2 times I stirred I wasn't sure it was going to thicken by the time it finished it was perfect and it sure is easy to just set the timer for 3 minutes and stir when it beeps. The non-fat cheese is totally optional, in fact I shredded it then forgot to put it in the first time . It is fine without cheese, but the cheese tasted good on the microwaved leftovers too.
