Pumpkin Gratin Polenta with Spinach Mushrooms and Feta
Warm, comforting, and brimming with autumnal flavors, this Pumpkin Gratin Polenta with Spinach, Mushrooms, and Feta is a wholesome twist on traditional gratin dishes. This recipe combines creamy pumpkin-infused polenta with a savory topping of garlic-sautéed mushrooms, wilted spinach, and crumbled feta cheese, all baked to golden perfection. The nutty undertones of Parmesan cheese and optional hints of nutmeg elevate the dish, making it a standout option for a cozy family dinner or an elegant vegetarian main course. Ready in under an hour and featuring simple pantry staples like vegetable broth, polenta, and olive oil, this recipe offers a harmonious blend of textures and flavors that are sure to delight. Perfect as a show-stopping centerpiece or paired with a crisp side salad, this baked polenta gratin celebrates seasonal ingredients in the most delicious way.
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Recipe Information
Ingredients
- 1 cup Pumpkin purée
- 1 cup Polenta (cornmeal)
- 4 cups Vegetable broth
- 1 cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 cloves Garlic, minced
- 4 cups Baby spinach
- 2 cups Mushrooms, sliced
- 1 cup Feta cheese, crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 1 tablespoon Butter (optional, for greasing the pan)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter or olive oil and set it aside.
In a medium saucepan, bring the vegetable broth to a boil. Lower the heat to a simmer and slowly whisk in the polenta, stirring constantly to avoid lumps.
Cook the polenta for about 5-7 minutes, stirring frequently, until it thickens. Add the pumpkin purée, Parmesan cheese, nutmeg (if using), and 1/2 teaspoon of salt. Mix well and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
Add the sliced mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
Add the baby spinach to the skillet and cook for another 1-2 minutes, until wilted. Season with the remaining 1/2 teaspoon of salt and black pepper. Remove from heat.
Spread the pumpkin polenta evenly into the prepared baking dish. Layer the sautéed mushroom and spinach mixture on top of the polenta.
Sprinkle the crumbled feta cheese evenly over the top of the dish.
Drizzle the remaining 1 tablespoon of olive oil over the feta. Bake in the preheated oven for 20-25 minutes, until the top is lightly browned and bubbly.
Remove from the oven and let the gratin cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1734 mg | 75% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 444 mg | 34% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1134 mg | 24% | |
*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.
