Baked Polenta with Mushrooms and Smoked Gouda
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied but you’ll need several pans. This recipe makes great leftovers and is actually better the next day so that the polenta can really firm up.
Serve with Beet and Shallot Salad or Caesar Salad or Green Bean and Mushroom Salad or Herbed Zucchini
Ingredients
| 1 squash (4 inch dia) Acorn squash (sliced in half lengthwise, scrape out and discard seeds) |
| 2 tsp. Olive oil |
| 1 large White onions (diced) |
| 1 lb Crimini mushrooms (quartered) |
| 3 cup Water |
| 1 cup Cornmeal, degermed, enriched, yellow (polenta) |
| 1/4 tsp., ground Dried tarragon |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 ounce Gouda cheese (smoked gouda, shredded) |
| 1 ounce Parmesan cheese (grated) |
Instructions
Place the squash in a large pan cut side down and place the pan in the oven. Roast for 60 minutes.
While the squash is cooking place the olive oil in a large skillet over medium high heat.
Add the onions and cook, tossing frequently, for about 5 minutes.
Add the mushrooms and toss. Toss the mushrooms about every 10 minutes and cook for 30 minutes total. Remove and let cool.
Place the skillet in the oven. Roast for about 20 minutes while the squash is roasting. Toss occasionally.
Remove and let cool.
When the squash is soft, remove from the oven and let cool. Scoop the flesh out of the skin and discard the skin, then mash the flesh with a fork.
Line a 12 inch oblong Pyrex dish with aluminum foil.
Place the water in a medium sauce pan over high heat.
When the water boils, slowly add the cornmeal while whisking.
Cook, whisking frequently, for about 10 minutes until the polenta begins to thicken.
Add the parmesan and the mashed acorn squash. Whisk until the cheese is melted.
Pour half of the polenta mixture into the bottom of the Pyrex dish.
Top with the mushroom and onion mixture.
Top with half of the shredded smoked gouda and then the remaining polenta.
Sprinkle the remaining smoked gouda on the top and bake for 30 minutes. Allow to sit for 5 minutes before slicing and serving.
Serve this recipe with one of these vegetable side dishes.
Beet and Shallot Salad
Preheat the oven to 325°F. Scrub the beets and wrap each in foil. Place in the oven. Place the whole shallots in a medium sauce pan with the oil. Cover and place in the oven. Roast the shallots and beets for 50 minutes. Remove from the oven and let cool.…
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
This recipe seems like it takes a lot of work, but it only takes time for things to cook. The squash is easy, the mushrooms and onions are simple and making the polenta a snap. The hardest thing about the dish is lining the Pyrex dish with foil.
The best part is that this is a perfect dish to make on a Sunday because the leftovers are fantastic. Allow to cool, then slice and store as individual servings and have them for dinner on Tuesday or Wednesday with a side salad. Makes a great breakfast, too!