Corn porridge with mushrooms and acorn squash

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 643, total fat 36 G., saturated fats 14 G., proteins 17 G., carbohydrates 69 G., fiber 8 G., cholesterol 58 mg, sodium 1101 mg, sugar 5 G.

This homemade dish is literally bursting with warm autumn flavors and aromas. Cooked in a rich mushroom broth, this corn porridge is served with baked sweet and spicy acorn squash and fried mushrooms. For a richer flavor, choose several types of dried and fresh mushrooms.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g assorted mushrooms (such as oyster mushrooms and shiitake mushrooms), stems removed and set aside, caps thinly sliced
300 gr. assorted dried mushrooms (for umami flavor)
1 bay leaf
2 sprigs of thyme + 2 tsp leaves
900 g acorn squash, unpeeled, cut into 1 cm thick slices.
5 tablespoons extra-virgin olive oil
3 cloves garlic, grated
1 cup corn grits (not quick-cooking)
1/4 cup heavy cream
2 tablespoons unsalted butter, cut into pieces
0.5 cup grated fontina cheese
1/4 tbsp. grated parmesan
1/3 cup finely chopped fresh parsley
1 shallot, finely chopped
Chopped fresh chives, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn grits, oyster mushrooms, shiitake mushrooms, acorn squash, bay leaf, thyme, Fontina cheese, Parmesan cheese, cream

Cooking the dish according to the recipe:

Preheat oven to 230°C.
Prepare mushroom broth:

Combine 7 cups of water, fresh mushroom stems, dried mushrooms, bay leaf, and thyme sprigs in a medium saucepan. Bring to a boil, then reduce heat and simmer until the liquid is reduced by almost half, about 20 minutes. Strain through a fine-mesh sieve into a large liquid measuring cup. You'll need 4 cups of broth; add more water if needed. Rinse the pan and return the broth to the pot.

Meanwhile, in a large bowl, combine the squash, 2 tablespoons olive oil, 2 grated garlic cloves, thyme leaves, 1 teaspoon salt, and some freshly ground black pepper; toss to combine. Transfer to a baking sheet and roast until the squash is tender and lightly toasted, about 30 minutes.
Bring the mushroom broth back to a simmer. Gradually add the cornmeal, stirring constantly. Add 1 teaspoon of salt. Reduce the heat to medium-low and simmer, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Add the heavy cream and bring to a simmer. Add the butter, fontina, and Parmesan. Season with salt to taste and stir in the parsley. Remove from the heat; cover to keep warm. If the porridge seems too thick, thin it with water, 1-2 tablespoons at a time.
Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over high heat. Add the sliced mushroom caps and season with salt and pepper. Cook, undisturbed, until the mushrooms are lightly browned around the edges, about 3 minutes. Stir and continue cooking until browned and tender, another 3 to 5 minutes. Push the mushrooms to the sides of the skillet. Add the shallot and remaining grated garlic clove to the center and cook until the shallots soften, about 1 minute. Stir in the mushrooms and season with salt and pepper to taste.
Divide the cornmeal into 4 bowls. Top with mushrooms and pumpkin. Sprinkle with chives.

Categories:

recipe / Gluten-free dishes / Calorie content of prepared meals / Autumn dishes / Breakfast / Main courses / Cereals, legumes / Vegetables and mushrooms / Pumpkin dishes / Porridge with pumpkin / Food Network - recipes / American cuisine

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