Pumpkin and Polenta Casserole
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 800 g pumpkin meat
- 1 medium onion (s)
- 2 cloves garlic
- Vegetable broth
- 70 g polenta
- 300 ml milk
- 300 ml vegetable stock
- 2 egg (s)
- 100 g cheese, rated
- 0.5 ½ bunch parsley, chopped
- 2 medium tomato (s)
- salt and pepper
- Curry powder
- Chili powder and / or red curry paste
Print Recipe
Pin Recipe Instructions
- Chop the pumpkin and onion into small pieces. Put in a pan and add enough vegetable stock to cover the bottom. Squeeze the garlic clove over it, add the spices and leave to cook with the lid on. Possibly add a little water now and then so that the pumpkin doesn`t burn.
- In a saucepan, warm the milk with the vegetable stock and when it boils add the polenta. Simmer for a few minutes and stir in the cheese. Remove from heat and add parsley, salt and pepper and season to taste. Then add the eggs (preferably not before seasoning, then you don`t have to eat a raw egg).
- Put the pumpkin in a baking dish and cover with the polenta mixture. Cut the tomatoes into slices, cover the mixture with them. Cook in a preheated oven at 190 ° C hot air for about 45 minutes.
- The portion is for 2 good eaters.
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