Pumpkin polenta casserole

Ingredients for 2 servings:

• 800 g pumpkin flesh
• 1 m.-sized onion(s)
• 2 cloves garlic
• vegetable broth
• 70 g polenta
• 300 ml milk
• 300 ml vegetable stock
• 2 eggs
• 100 g cheese, grated
• ½ bunch parsley, chopped
• 2 m.-large tomato(s)
• salt and pepper
• curry powder
• Chili powder and/or red curry paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

vegetarian casserole

Finely chop the pumpkin and onion. Place in a pan and add enough vegetable stock to cover the bottom. Squeeze in the garlic clove, add the spices, and cover until cooked. Add a little water now and then to prevent the pumpkin from burning. Heat the milk and vegetable stock in a saucepan, and when it boils, add the polenta. Simmer for a few minutes and stir in the cheese. Remove from the heat, add the parsley, salt, and pepper, and season to taste. Then add the eggs (it’s best not to add them until after seasoning, so you don’t have to eat a raw egg). Place the pumpkin in a baking dish and cover with the polenta mixture. Slice the tomatoes and cover the mixture with them. Bake in a preheated oven at 190°C (fan oven) for about 45 minutes. This portion serves two large eaters.