Pumpkin-polenta Savoury

Serves 6

  • 250 g chopped, uncooked pumpkin
  • 1/2 onion
  • 1 dessetsp. olive oil
  • 3 eggs
  • 1/2 cup polenta
  • 1/2 cup pepitas (green pumpkin seeds)
  • handful of spinach leaves
  • 1/2 teasp. unrefined salt
  • 1/2 teasp. hungarian sweet paprika or 1/4 teas. cayenne pepper
  • 10 g. chopped goats feta cheese (optional)

 

  1. Grind pepitas in a coffee grinder or food processor. Set aside.
  2. Steam pumpkin.
  3. Fry onion in olive oil.
  4. Chop spinach roughly
  5. Combine all ingredients and blend in blender.
  6. Spoon into pie dish or casserole dish. Mixture should be about 3 or 4 cm. high when sitting in dish.
  7. Bake in moderate oven for 20-25 minutes


Optional: top with sliced tomatoes before baking.