Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"Poets have been mysteriously silent on the subject of cheese."
-C.K. Chesterton, Poet
The refrigerator light goes on...
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!
Baked Polenta with Mushrooms and Smoked Gouda
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This 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 Herbed Zucchini or Healthy Caesar Salad or Beet and Shallot Salad or Green Bean and Mushroom Salad or Holiday Brussels Sprouts
| 1 medium | acorn squash (sliced in half lengthwise) |
| 2 tsp | olive oil |
| 1 large | onion (diced) |
| 1 lb | crimini mushrooms (quartered) |
| 3 cups | water |
| 1 cup | coarse ground yellow cornmeal (polenta) |
| 1/4 tsp | dried tarragon |
| 1/4 tsp | salt |
| fresh ground black pepper (to taste) | |
| 3 ounces | smoked gouda (shredded) |
| 1 ounces | Parmigiano-Reggiano (grated) |
Preheat the oven to 325°F.
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.
Nutrition Facts
Serving size: about 2 cups
Servings: 4
Amount Per Serving
| Calories 352 | Calories from Fat 99 |
| % Daily Value |
| Total Fat 11g | 17% |
| Saturated Fat 6g | 26% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 34mg | 11% |
| Sodium 498mg | 22% |
| Total Carbohydrates 48g | 15% |
| Dietary Fiber 6g | 22% |
| Sugars 6g | |
| Protein 17g |
| Vitamin A 12% | Vitamin C 29% |
| Calcium 43% | Iron 15% |
| Vitamin K 0 mcg | Potassium 1152 mg |
| Magnesium 106 mg | |