That is a picture of the outside, and this is a picture of the inside.
A “sformata” is the Italian version of a souffle, but, like all recipes, you are going to find a bunch of variations. There is no egg in this, so it can’t quite be called a souffle.
I just didn’t know what to call it, so I came up with the title.
This is what it looks like on the plate.
It was made using leftover polenta taragna (polenta with buckwheat), and roasted butternut squash.
And it’s beautiful. Like, heartbreakingly beautiful. You could serve it with potatoes, or tomatoes, more cabbage, or even a great bread stuffing made with chestnuts. As a main course, with a chestnut stuffing all around the perimeter it would be striking.
*tip* – if you add some sugar to the water when you cook vegetables, they get a vibrant hue. I don’t remember the science behind it, (has something to do with the cell walls) but my Aunt gave me that tip, and it works. That’s why the cabbage looks, and tastes, so phenomenal.
Polenta and Butternut Squash Sformata
2 cups leftover polenta taragna (firm)
1 C roasted butternut squash, pureed (viola) + more if needed
1/4 t hot pepper (powdered)
3 cabbage leaves, blanched in sugared water, shocked in ice water, and then drained (takes only about 3-4 minutes to cook in the boiling water)
Mix butternut squash, hot pepper, a bit of salt, and polenta in a food processor until fully incorporated. It should not be crumbly, so add more squash if needed. When you scoop it out you want it to hold it’s shape on the spoon.
Butter your forming bowl, then line it with oven paper. Butter again. I used melted butter. Place your leaves in the bowl, and fill with the polenta squash mixture.
Fold everything over the top.
Let sit for a while in the bowl – it’s okay to refrigerate, but bring to room temp or almost room temp before you cook.
Invert your packet onto a buttered casserole dish and cook at 200 C (about 392 F) for 20 minutes.
Let sit for a few minutes, then carefully remove the paper.
I sprinkled with the seeds from the squash. I just added some seasoning and olive oil and toasted them in the oven.