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.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish with butter or olive oil and set it aside.

Step 2

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.

Step 3

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.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.

Step 5

Add the sliced mushrooms to the skillet. Cook for 4-5 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.

Step 6

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.

Step 7

Spread the pumpkin polenta evenly into the prepared baking dish. Layer the sautéed mushroom and spinach mixture on top of the polenta.

Step 8

Sprinkle the crumbled feta cheese evenly over the top of the dish.

Step 9

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.

Step 10

Remove from the oven and let the gratin cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2187.3g)

Amount per serving	% Daily Value*
Calories	2740.9

Total Fat 128.8g	0%
Saturated Fat 63.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 311.0mg	0%
Sodium 8609.0mg	0%
Total Carbohydrate 292.7g	0%
Dietary Fiber 34.8g	0%
Total Sugars 33.0g
Protein 116.0g	0%

Vitamin D 37IU	0%
Calcium 2347.8mg	0%
Iron 20.1mg	0%
Potassium 3606.9mg	0%

*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.

Source of Calories

Fat: 41.5%

Protein: 16.6%

Carbs: 41.9%