Polenta Casserole with Winter Squash and Greens from the Moosewood Cookbook

This recipe is straight from the Moosewood Cookbook. I would be surprised if anyone didn't love this dish! Nice way to use kale too.


Polenta Layer
2 1/2 cups water
2/3 cup whole grain cornmeal
2 sun-dried tomatoes, chopped
1/4 teaspoon salt
1/4 teaspoon dried thyme
3/4 cup sharp cheddar cheese

Greens Layer
2 tablespoons olive oil
3 garlic cloves, minced or pressed
8 to 10 cups stemmed and chopped kale or collars
1/4 cup water
1/4 teaspoon salt

Squash Layer
1 1/2 mashed or pureed winter squash
1 large egg, beaten
1/4 teaspoon salt
Generous pinch of ground black pepper
2/3 cup grated sharp cheddar cheese

1. For the polenta layer: Bring the water to a boil in a heavy saucepan and whisk in cornmeal. Add the sun-dried tomatoes, salt, and thyme and cook on low heat, stirring often, until the polenta is thick and cream, about 10 minutes. Stir in the cheese. Pour unto a lightly oiled 8-inch square baking pan and set aside.

2. For the greens layer: In a soup pot on medium heat, warm the oil. Add the garlic and cook briefly, stirring constantly. Add the chopped greens, water, and salt. Cover and cook, stirring occasionally, until the greens are tender but still bright green , about 10 minutes. Drain and add more salt to taste. Spread the greens over the polenta.

3. For the squash layer: In a bowl, stir together the squash mixture over the greens and sprinkle the rest of the cheese on top.

4. In a preheated 350 degree oven, bake uncovered for 36 minutes. Uncover and bake for 10-15 minutes more, until golden and set. The casserole will be easier to servie if you let it sit for 5-10 minutes before cutting.