Polenta Casserole with Winter Squash and Greens

I first prepared this recipe about 10 years ago, it’s a recipe from the Moosehead Restaurant Cookbook. I completely forgot about it until I tried something very similar to it at Trader Joe’s during their sampling this week. There are three distinct layers. The bottom layer is polenta that is flavored with sundried tomatoes, fresh thyme and cheddar cheese. The second layer is roughly 10 cups of fresh greens cooked down, drained, then spooned on top of the polenta. Then for the last and final layer roasted squash is mashed, combined with a beaten egg and then cheddar cheese is added. (Insert some type of magical bells ringing here). Spoon this mixture on top and slide in the oven. Your kitchen will start smelling like Thanksgiving in no time at all.

** Just a note about this dish: It is time consuming I won’t deny that, but to me well worth it. I will be making this again and again**

Have a wonderful Holiday!!!

Recipe has been slightly adapted from the Moosehead Restaurant Cookbook.

Ingredients:

First layer, polenta:

2 ½ cups water
2/3 cup cornmeal (organic)
2 whole sun-dried tomatoes (chopped)
¼ teaspoon salt
1/2 teaspoon fresh thyme
½ cup sharp cheddar cheese (grated)

Second layer, the greens:

2 tablespoons extra virgin olive oil
3 garlic cloves (minced)
8 to 10 cups of pressed or kale, spinach or hearty greens
½  cup water
¼ teaspoon salt

Third layer:

2 cups mashed squash (I roasted one small squash, pic below can’t remember the name of it)
1 large egg (beaten)
¼ teaspoon salt
2/3 cup sharp cheddar cheese (grated)

To prepare:

For the polenta layer:

Preheat oven to 350 degrees

Grease a 8 x 8 inch pan or cast iron skillet, set aside also prepare a small roasting pan by covering with aluminum foil to place pan or skillet on during baking so there will be no drippings in your oven.

Bring the water to a boil in a heavy saucepan and whisk in the cornmeal. Add the sun-dried tomatoes, salt and thyme and cook on low heat, stirring often until the polenta is thick and creamy, about 10 minutes. Add in the cheese. Pour into prepared pan, level with a spatula or knife.

For the greens layer:

In a heavy soup pot on medium heat add oil and garlic, stir about 1 minute add chopped greens, water and salt. Cover and stir occasionally until greens are tender about 10 minutes. Drain in colander, let sit about 10 minutes, then scoop onto the polenta, tap lightly down.

For the squash layer:

In a medium sized bowl combine the squash, egg, salt and cheese. Scoop on top of the greens. Cover and bake 30 to 35 minutes. Uncover and bake an additional 10 to 15. I baked 10 more minutes and then turned on the broiler for another minute or so to lightly brown.