Polenta casserole with pumpkin and mushrooms

Ingredients for 2 servings:

• 300 g pumpkin(s), possibly more
• 100 g polenta, instant
• 200 ml milk, 1.5% fat
• 250 ml water
• 2 tsp vegetable broth, instant, approx.
• 25 g butter
• 30 g Parmesan, grated
• n. B. Salt and pepper from the mill
• Fat for the mold
• 30 g Parmesan, grated
• 1 slice(s) of toast bread (butter toast)
• 100 g mushrooms, brown or other mushrooms
• 3 slices of bacon
• 2 tbsp butter
• 2 tbsp oil
• 1 tsp, levelled sugar, brown
• 1 pinch of salt
• 10 sage leaves, approx.

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Side dish or main course, vegetarian possible

Line an 18 cm springform pan with baking paper and grease the sides. Cut the pumpkin into wedges, remove the seeds, and remove any loose fibers. Peel the flesh and cut into cubes with sides approximately 1 cm long. Moisten with 1-2 tablespoons of water and cook in the microwave for about 5 minutes, until the pumpkin cubes are soft, stirring once or twice and adding salt to taste. Remove the crust from the toast and finely crumble it. Mix with 30 g of grated Parmesan cheese. Bring the milk and water to a boil with the vegetable stock powder, stir in the polenta, and cook for about 5 minutes according to the package instructions. Stir in the butter and Parmesan cheese and season with salt and pepper to taste. Pour 1/3 of the polenta into the pan and spread it evenly. Layer half of the pumpkin and half of the remaining polenta in each layer. Polenta is sticky. It’s best to spread it with the back of a moistened spoon. Spread the crumb mixture over the top layer of polenta. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes and let it rest for 10 minutes in the switched-off oven with the door slightly ajar. If the crust is overbrowning, cover with aluminum foil. Clean the mushrooms and cut into pieces or slices. Cut or chop the bacon into very thin strips. Heat 2 tablespoons of butter and 2 tablespoons of oil in a pan and fry the sage leaves for about 1 minute. Remove from the pan and place on kitchen paper. Briefly fry the bacon in the fat, add the mushrooms, and fry until browned. Season with salt to taste. When the mushrooms are cooked, sprinkle with about 1 teaspoon of brown sugar and stir until lightly caramelized, about 2 minutes. For vegetarians, omit the bacon. Divide the polenta among plates, sprinkle with the mushrooms, and arrange the sage leaves on top. Served with a salad, this serves 2-3 people as a main course. As a side dish it is enough for at least 4 servings.