Savory Baked Pumpkin Polenta with Cheesy Crust
Savor the rich and comforting flavors of this Savory Baked Pumpkin Polenta with Cheesy Crust. This delightful dish is perfect for fall gatherings or cozy family dinners. It's made with creamy pumpkin and stone-ground cornmeal, seasoned to perfection with nutmeg and black pepper. Topped with a delicious blend of gruyere and parmigiano-reggiano cheeses, this polenta bakes into a wonderfully creamy and cheesy dish that pairs beautifully with roasted meats or as a hearty vegetarian main. Easy to prepare and perfect for sharing, you'll love how this dish warms both your heart and your home!
N/A
Servings
200
Calories
10
Ingredients
Ingredients
Cooking spray
As needed (For coating the baking dish)
Water
4 cups (Use as is)
Salt
1 1/2 teaspoons (Use as is)
Stone-ground cornmeal
1 cup (Not instant polenta)
Cooked pumpkin
1 1/2 cups (Coarsely mashed)
Sour cream or heavy cream
1/4 cup (Use as is)
Fresh coarse ground black pepper
1/8 teaspoon (Use as is)
Ground nutmeg
1/2 teaspoon (Use as is)
Shredded gruyere or jarlsberg cheese
1 cup (Use as is)
Grated parmigiano-reggiano cheese
1/2 cup (Use as is)
Instructions
1
Preheat the oven to 350°F (175°C). Generously coat a 3-quart baking dish with cooking spray to prevent sticking.
2
In the prepared baking dish, whisk together the water, salt, and stone-ground cornmeal until evenly combined, even though the mixture may separate slightly.
3
Transfer the dish to the oven and bake uncovered for 40 minutes. This will set the polenta base.
4
After 40 minutes, remove the dish from the oven and carefully stir in the coarsely mashed pumpkin, sour cream (or heavy cream), freshly ground black pepper, ground nutmeg, and half of the shredded cheese.
5
Bake the mixture for an additional 10 minutes, allowing it to meld together.
6
Once done, remove from the oven, sprinkle the remaining cheese evenly on top, and place the dish under the broiler for a few minutes until the cheese is golden and bubbly.
7
Let the dish stand for 5 minutes to set before serving. Slice into squares or scoop servings and enjoy!
Nutrition Information
20.8g
Carbs
8.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Baked Pumpkin Polenta with Cheesy Crust?
It is a rich and comforting dish made with creamy pumpkin and stone-ground cornmeal, topped with a blend of gruyere and parmigiano-reggiano cheeses.
Is this recipe vegetarian?
Yes, this dish is described as a hearty vegetarian main.
How many calories are in a serving?
There are 200 calories per serving.
What type of cornmeal should be used?
The recipe requires 1 cup of stone-ground cornmeal and specifies not to use instant polenta.
Can I use instant polenta for this recipe?
No, the recipe specifically states to use stone-ground cornmeal, not instant polenta.
How much cooked pumpkin is needed?
You will need 1 1/2 cups of coarsely mashed cooked pumpkin.
What cheeses are best for the cheesy crust?
The recipe uses a combination of shredded gruyere (or jarlsberg) and grated parmigiano-reggiano cheese.
Can I substitute Gruyere with another cheese?
Yes, Jarlsberg cheese is suggested as a suitable alternative to Gruyere.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long does the polenta base need to bake initially?
The polenta base should bake uncovered for 40 minutes.
When do I add the pumpkin and spices?
After the initial 40-minute bake, remove the dish and stir in the pumpkin, cream, pepper, nutmeg, and half of the cheese.
Can I use heavy cream instead of sour cream?
Yes, the recipe allows for either 1/4 cup of sour cream or heavy cream.
How much nutmeg is required for seasoning?
The recipe calls for 1/2 teaspoon of ground nutmeg.
Do I need to grease the baking dish?
Yes, generously coat a 3-quart baking dish with cooking spray to prevent sticking.
What size baking dish is recommended for this recipe?
A 3-quart baking dish is recommended.
How do I get the cheese topping golden and bubbly?
After the final baking stage, place the dish under the broiler for a few minutes until the cheese is golden and bubbly.
How long should the dish stand before serving?
Let the dish stand for 5 minutes to set before serving.
What are the main seasonings used in this polenta?
The dish is seasoned with salt, fresh coarse ground black pepper, and ground nutmeg.
What is the protein content of this dish?
The recipe contains 8.3g of protein.
What is the carbohydrate content of this dish?
The recipe contains 20.8g of carbohydrates.
Does this recipe use Parmigiano-Reggiano?
Yes, it uses 1/2 cup of grated parmigiano-reggiano cheese for the topping.
What is the total baking time?
The total baking time is approximately 50 minutes, plus a few minutes for broiling.
How should I combine the cornmeal and water?
Whisk them together in the prepared baking dish until evenly combined.
Should the pumpkin be mashed or pureed?
The recipe calls for the cooked pumpkin to be coarsely mashed.
What are some serving suggestions for this polenta?
It pairs beautifully with roasted meats or can be served as a hearty vegetarian main dish.
Is this a good recipe for fall?
Yes, it is specifically described as perfect for fall gatherings and cozy family dinners.
Can I use Jarlsberg cheese?
Yes, the recipe lists shredded Jarlsberg as an option alongside Gruyere.
Is this a savory or sweet dish?
This is a savory dish, seasoned with pepper and nutmeg.
How much salt is included in the recipe?
The recipe uses 1 1/2 teaspoons of salt.
How much black pepper should be used?
The recipe uses 1/8 teaspoon of fresh coarse ground black pepper.