fall casserole # 2

[snugglekitty]

Last week's casserole was such a success, I had to do it again! Today's casserole was polenta with squash and kale, and very well received. I couldn't find the recipe I wanted, so I just made one up.



1 lb package dry polenta
2 quarts water
2 T better than bouillion paste (veggie or chicken)
1 medium butternut squash
1 small delicat squash
1 large onion
1 bunch kale
2 T olive oil
three assertive hard cheeses (I used cheddar, parmesaon and padano)
rosemary, oregano, and thyme
butter to grease baking pan

Grease a cookie sheet and preheat oven to 350. Cut squashes in half and remove seeds. Place squashes on cookie sheet face down and pierce skin with a fork in several places. Roast for half an hour, or until skin is soft. Let cool.

Chop onion finely. Shred kale coarsely. Chop squash coarsely. Heat olive oil in a large pot and sautee onion until translucent. In a second pan, sautee kale. Then add water, bouillion, and spices to the onions. Bring water to a boil and let boil for two minutes. Add polenta and turn heat to simmer. Stir continuously! The polenta will start to thicken after a few minutes. Stir firmly to get rid of lumps. Add squash and kale and stir some more. Spoon mixture into a four-quart baking pan and smooth until level. Grate cheese over the casserole until you have a consistent layer. Your oven is still on 350, right? Good! Pop it in, cook it for an hour or until it's brown on top.

Serves many.

Comments

[clonetwin.livejournal.com]

Do you peel the squash after roasting? Scoop out the flesh?

[lady-anemone.livejournal.com]

Oh! Sorry. I cut the skin off with a sharp knife. You could scoop it, but that would interfere with having little square pieces, which I enjoyed in this case.

[clonetwin.livejournal.com]

I like square pieces, too. :) Thanks for the recipe!