Polenta with Pumpkin and Kale

Polenta with Pumpkin and Kale Recipe - Italian Cuisine

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

This recipe for Polenta with Pumpkin and Kale is a delicious and hearty dish that is perfect for the fall season. The combination of creamy polenta, savory pumpkin, and nutritious kale makes for a satisfying and flavorful meal that is sure to please your taste buds.

History

Polenta is a traditional Italian dish that is made from cornmeal and water. It has been a staple in Italian cuisine for centuries and is often served as a side dish or as a base for other ingredients. In this recipe, we are adding a twist by incorporating pumpkin and kale to create a unique and delicious dish that is perfect for the autumn season.

Ingredients

4 cups water
4 cups loosely packed chopped kale (or spinach)
1 cup chopped onion
1 tbsp minced fresh jalapeno
0.75 tsp ground cumin
0.75 tsp ground cinnamon
6 cloves garlic, minced
1 cup sliced mushrooms
1 can (14.5 oz or 142 g) undrained and chopped tomatoes (no salt added)
0.5 tsp salt
0.5 tsp pepper
1 can (16 oz or 454 g) mashed cooked pumpkin
basic polenta (see below)
cooking spray
1 cup (4 oz or 113 g) shredded no-fat swiss cheese (optional)

How to prepare

Heat a large dutch oven, non-stick or sprayed with cooking spray.
Add onions and sauté until lightly browned.
Add a few tablespoons of water and stir to loosen any bits stuck to the bottom of the pot.
Add chopped kale or spinach and cook for about 5 minutes until wilted and onions are translucent.
Add more water as needed to prevent burning.
Stir in jalapeno, cumin, cinnamon, and garlic, and sauté for 3 minutes.
Stir in mushrooms, cover, and cook for 5 minutes.
Stir in tomatoes, cover, and cook for another 5 minutes.
Add salt, pepper, and mashed pumpkin, and stir well.
Cook uncovered for 3 minutes, stirring well.
Remove from heat.
Prepare basic polenta by combining cornmeal, salt, and water in a large saucepan.
Bring to a boil, then reduce heat to medium and cook uncovered for 15 minutes, stirring frequently.
For microwave method: Combine cornmeal, salt, and water in a microwave casserole dish.
Cover and microwave on high for 12 minutes, stirring every 3 minutes.
Let stand covered for 5 minutes.
Spread half of the prepared polenta in an 11x7x2 inch baking dish coated with cooking spray.
Spread the pumpkin mixture evenly over the polenta.
Sprinkle with Swiss cheese (optional), then spread the remaining polenta evenly over the top.
Bake at 375°F (191°C) for 30 minutes or until lightly browned.
Let stand for 5 minutes before serving.
Yield: 6 servings.

Variations

You can add cooked sausage or ground beef to the pumpkin mixture for added protein.
For a vegetarian version, omit the cheese or use a dairy-free alternative.
Add roasted butternut squash or sweet potatoes for a different flavor profile.

Cooking Tips & Tricks

Be sure to stir the polenta frequently while cooking to prevent it from sticking to the bottom of the pot.

- You can customize this recipe by adding your favorite vegetables or protein sources, such as cooked chicken or sausage.

- For a vegan version of this dish, simply omit the cheese or use a dairy-free alternative.

- Feel free to adjust the seasonings to suit your taste preferences. You can add more spices or herbs for extra flavor.

Serving Suggestions

This dish can be served as a main course with a side salad or crusty bread. It can also be served as a side dish alongside roasted chicken or grilled fish.

Cooking Techniques

Be sure to cook the polenta until it is thick and creamy to ensure a smooth texture.

- Baking the dish in the oven helps to melt the cheese and create a crispy top layer.

Ingredient Substitutions

You can use any type of cheese you prefer, such as cheddar or mozzarella.

- Substitute butternut squash or sweet potatoes for the pumpkin if desired.

- Use any leafy green vegetable in place of kale, such as spinach or Swiss chard.

Make Ahead Tips

You can prepare the pumpkin mixture and polenta ahead of time and assemble the dish just before baking.

- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or cilantro, for a pop of color. - Serve the dish in individual ramekins for a more elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

- For a non-alcoholic option, try serving it with sparkling water or apple cider.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F (177°C) for 15-20 minutes, or in the microwave on high for 2-3 minutes.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 5g

- Sugars: 5g

Fats

- Total Fat: 3g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin A: 150% DV

- Vitamin C: 50% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains dairy (cheese)

Summary

This dish is a good source of carbohydrates, fiber, and protein. It is also rich in vitamins A and C, as well as iron. However, it does contain dairy, so it may not be suitable for those with lactose intolerance or dairy allergies.

Summary

This Polenta with Pumpkin and Kale recipe is a delicious and nutritious dish that is perfect for the fall season. With a creamy polenta base, savory pumpkin mixture, and nutritious kale, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day, the leaves were falling in a dance of vibrant colors outside my kitchen window. I had just returned from the farmer's market with a basket full of fresh produce, including a beautiful pumpkin and a bunch of hearty kale. As I unpacked my treasures onto the kitchen counter, I couldn't help but feel inspired to create something warm and comforting to combat the chill in the air.

I rummaged through my collection of old recipe books, each one filled with handwritten notes and clippings from magazines and newspapers. As I flipped through the pages, a faded piece of paper fell out onto the counter. It was a recipe for Polenta with Pumpkin and Kale, written in elegant script with smudges of flour and spices dotting the edges.

I couldn't remember where I had gotten this recipe from, but something about it called out to me. The combination of creamy polenta, sweet pumpkin, and earthy kale seemed like the perfect marriage of flavors for a cozy autumn meal. I decided then and there that I would give it a try.

I gathered the ingredients listed on the recipe: cornmeal, pumpkin, kale, onion, garlic, vegetable broth, Parmesan cheese, and a handful of herbs and spices. As I chopped and diced, sautéed and simmered, the kitchen filled with the warm, comforting scents of fall. The pumpkin turned soft and sweet, the kale wilted into a vibrant green, and the polenta thickened into a creamy porridge.

When it was finally ready, I ladled a generous portion of the Polenta with Pumpkin and Kale onto a plate and took a hesitant bite. The flavors burst in my mouth, each ingredient adding its own unique contribution to the dish. The sweetness of the pumpkin balanced perfectly with the savory polenta, while the kale added a fresh, slightly bitter note that tied everything together.

I knew then that this recipe was a keeper. It was a testament to the power of simple, wholesome ingredients coming together in perfect harmony. I made a mental note to add it to my repertoire of go-to recipes, to be shared with friends and family for years to come.

As I sat down to enjoy my meal, I couldn't help but reflect on the journey that had brought me to this moment. Over the years, I had collected recipes from all corners of the world, each one a precious treasure that told a story of its own. Some had been passed down through generations, while others had been stumbled upon in the most unexpected of places.

This recipe for Polenta with Pumpkin and Kale was just another chapter in my culinary adventure, a reminder of the joy and fulfillment that cooking had brought me over the years. It was a testament to the power of food to nourish not only the body, but the soul as well.

And so, as I savored each bite of my delicious meal, I knew that I would forever cherish the memory of the day I found this recipe. It was a reminder that inspiration can strike at any moment, and that the simple act of cooking can bring so much joy and fulfillment into our lives.

As the sun set outside my kitchen window, casting long shadows across the room, I felt a sense of contentment wash over me. I had found a new favorite recipe, one that would surely become a staple in my kitchen for years to come. And for that, I was truly grateful.