Polenta Pumpkin Casserole
Experience the comforting flavors of autumn with this Polenta Pumpkin Casserole, a hearty and flavorful dish that’s perfect for cozy dinners or festive gatherings. This layered casserole combines creamy polenta infused with Parmesan and butter, a velvety pumpkin-sage mixture, and gooey melted mozzarella cheese for the ultimate comfort food. Seasoned with garlic, nutmeg, and fresh sage, every bite bursts with warm, earthy notes that make it irresistibly satisfying. Baked to a golden, bubbling perfection, this casserole is easy to prepare with only 15 minutes of hands-on time and is ideal for feeding a crowd. Whether served as a vegetarian main or a comforting side dish, this recipe is guaranteed to impress with its seasonal flair and cheesy, melt-in-your-mouth goodness.
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Recipe Information
Ingredients
- 1 cup Polenta
- 4 cups Vegetable broth
- 1 cup Parmesan cheese (grated)
- 3 tablespoons Unsalted butter
- 1.5 cups Pumpkin puree
- 0.5 cup Sour cream
- 1 cup Mozzarella cheese (shredded)
- 2 cloves Garlic (minced)
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Sage (chopped, fresh or dried)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish with olive oil.
In a medium saucepan, bring the vegetable broth to a gentle boil over medium-high heat.
Gradually whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook for 5-7 minutes until thickened, stirring frequently.
Remove the polenta from heat and stir in the Parmesan cheese, 2 tablespoons of butter, 0.5 teaspoon salt, and black pepper. Set aside.
In a separate skillet, melt the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and saute until fragrant, about 1 minute.
Stir in the pumpkin puree, sour cream, nutmeg, sage, and the remaining 0.5 teaspoon of salt. Cook for 2-3 minutes, stirring well to combine.
Spread half of the polenta evenly across the bottom of the prepared baking dish.
Pour half of the pumpkin mixture over the polenta and spread evenly. Sprinkle with 0.5 cup of shredded mozzarella.
Repeat the layering process with the remaining polenta, pumpkin mixture, and mozzarella cheese.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbling.
Remove the casserole from the oven and allow it to cool for 5-10 minutes before serving.
Garnish with additional sage leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 601 mg | 46% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 456 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
