Cascading Kitchen Notes
Dice up a fine Mimimince for color, crunch and flavor. (and use up bits and pieces of veggies in the fridge)
Do a quick saute of leafy greens along with some crunchy veggies minced up like carrots, broccoli, cauliflower, onions, leeks.
- Pour the Pumpkin Polenta into a greased pyrex casserole 9x9 pan.
- Top it with pesto, sun dried tomatoes, mozzarella and finally sauteed greens.
- Bake it at 350° until heated through.
Serve like a torta as a party hors d' oeuvres.
Start by making the polenta, or grits as we call it.
Bring to boil
- 6 C Water
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
While stirring continually, add
- 2 cups of Bob’s Organic Grits
Keep stirring until it forms into a porridge consistency.
Turn the temperature down to simmer and cook until soft, about 30-40 min. The more you stir the creamier it gets. (I normally don’t have time for that so I just stir the bottom intermittently so it doesn’t burn.)
As it cooks add more water if it appears too dry. (1/4 cup at a time)
Once it’s cooked and no longer gritty:
- Add 2 cups of cooked pureed pumpkin. (any winter squash will do…just not spaghetti squash)
- Stir in 2 cups of grated Parmesan and stir.
- Now check for salt. Add more if needed.
Stir in the braised greens (Braised Greens recipe)
~as many as you think it will hold depending on the eaters in your household. It could easily hold 2 lbs of greens-braised.
If you have any leftovers:
- Pour into an oiled bread pan and allow to cool.
- Store in the refrigerator.
- Reheat in a cast iron frying pan with a small amount of olive oil.
How to Cook the Squash
For large winter squash:
- Once the squash has cured for about 3 weeks after being harvested place the large winter squash in a clean garbage bag and drop on a hard surface. This will break it open and make it easier to cut into smaller baking pieces.
- Remove the seeds and pith.
- Place skin side up on a baking sheet.
- Cook at 350° for 30 min. Check to make sure it’s soft to the touch on the skin side.
- Remove the skin and puree the pumpkin meat.
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Rather than doing this for one recipe I always bake multiple winter squash at a time and freeze the puree. It doesn’t hurt to mix up the varieties. (but not spaghetti squash) Freeze into increments that best suit your recipes. I usually use a quart container.