Warm Pumpkin Salad With Polenta And Candied Pumpkin Seeds Recipes

WARM PUMPKIN SALAD WITH POLENTA AND CANDIED PUMPKIN SEEDS

Steps:

• Prepare polenta:
• Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.
• Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.
• Candy pumpkin seeds:
• Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.
• Make vinaigrette:
• Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.
• Roast pumpkin:
• Preheat oven to 450°F.
• Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.
• Fry polenta while pumpkin roasts:
• Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.
• Assemble salad:
• Shave 12 strips from cheese with a vegetable peeler.
• Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

CANDIED PUMPKIN SEEDS

Steps:

• Preheat oven to 250°. In a small bowl, combine all ingredients. Spread into a greased foil-lined 15x10x1-in. baking pan. , Bake, uncovered, until seeds are well-glazed, 45-50 minutes, stirring occasionally. Cool completely; break into pieces. Store in an airtight container.

CREAMY PUMPKIN POLENTA

Steps:

• In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.

PUMPKIN POLENTA

Steps:

• Preheat the oven to 400 degrees. Put the pumpkin in water in a roasting pan on the lower rack of the oven. Bake until very well done and tender, about one hour. Remove and cool slightly. Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth. Keep warm.
• In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal. Stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, about 15 minutes. Add the pumpkin puree and butter. Adjust the salt and pepper.
• Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan. Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.
• Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds. Invert the pan to unload. Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.
• In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat. Carefully add the polenta and sear about two minutes on each side and drain on a paper towel. Serve at once.