Butternut-mushroom polenta casserole

Casseroles Italian cuisine

Vegetables are rarely my focus when cooking in the kitchen but I have grown tired of the green bean, broccoli or brussel sprout casserole variations that dominate holiday tables. Butternut squash came to mind, roasted, perhaps pureed but not just a spiced puree in a dish. Thinking of Shepard's pie I decided it need a raft but not potatoes as those are already on the table. Idea! - Polenta. Next it needed another vegetable as this is a vegetarian contest so mushrooms were chosen. Any variety would do but I already had Bellas in the kitchen. It is fall so lets through a an apple in for some natural sweetness. Some more flavor for the top brought leeks into the picture and the spectacular flavor and crunchy texture of hazelnuts. A dash of cheese and our casserole was made. Most of this can be made a day in advance and then just a quick baking once the turkey (real or tofu) is out of the oven. My only disappointment was the strong color impact of the mushrooms on the mixture. You could increase the squash and cut back on the mushroom for a more colorful layer. This is hearty enough for a whole meal.