This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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
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!
Cornmeal is simply ground corn. The varieties of cornmeal are not quite that simple, however. It's helpful to know that there are three parts to a kernel of corn:
To make cornmeal, kernels are dried and then ground to either a fine, a medium or a coarse texture. Packages are either labeled stone-ground or steel-ground. The stone-ground method, sometimes referred to as water-ground, retains some of the hull and the germ while steel-ground cornmeal has mostly the endosperm. For cooking and baking purposes I prefer to use stone-ground cornmeal.
Polenta is simply cornmeal and Italian polenta recipes can be made with coarse ground cornmeal. Most of the polenta that you will find in specialty stores is a coarser grind than the coarse stone-ground American variety. It often has bits of corn in it and, as a result, it makes really great cornbread. (See also Blue cornmeal.)
1/4 cup grits = 130 calories, 0 fat, 0g sat fat, 0g mono fat, 3g protein, 29g carbohydrates, 30mg sodium, 5mg cholesterol
Servings = 4 | Serving size =about 2 cups
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers and is actually better the next day so that the polenta can really firm up.
|1 medium||acorn squash (sliced in half lengthwise)|
|2 tsp||olive oil|
|1 large||onion (diced)|
|1 lb||crimini mushrooms (quartered)|
|1 cup||coarse ground yellow cornmeal (polenta)|
|1/4 tsp||dried tarragon|
|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.
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|
|Total Carbohydrates 48g||15%|
|Dietary Fiber 6g||22%|
|Vitamin A 12%||Vitamin C 29%|
|Calcium 43%||Iron 15%|
|Vitamin K 0 mcg||Potassium 1152 mg|
|Magnesium 106 mg|