Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds

Name: Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams arugula, trimmed; 907 grams small cheese pumpkin or butternut squash , peeled, quartered lengthwise, and seeded; 0 teaspoons cayenne; 0 teaspoons cinnamon; 1 Tbsp fresh pomegranate juice (see cooks note, below) or cranberry juice cocktail; 1 teaspoons ground cumin; 6 Tbsps extra-virgin olive oil; 0 teaspoons paprika; 170 grams Parmigiano-Reggiano; 118 milliliters raw green (hulled) pumpkin seeds (pepitas); 3 teaspoons salt; 1 Tbsp minced shallot; 2 teaspoons Sherry vinegar; 1 Tbsp sugar; 3 Tbsps unsalted butter; 2 liters water; 355 milliliters yellow cornmeal (not coarse)

Warm Pumpkin Salad with Polentan and Candied Pumpkin Seeds is a gluten free main course. One portion of this dish contains approximately 18g of protein, 31g of fat, and a total of 549 calories. This recipe serves 6. A mixture of arugula, salt, cinnamon, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Polenta

Water

Salt

Equipment you will use

Sauce Pan

Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.

Ingredients you will need

Butter

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.

Ingredients you will need

Polenta

Spread

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Knife

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.

Ingredients you will need

Cinnamon

Ground Cayenne Pepper

Paprika

Butter

Cumin

Sugar

Salt

Equipment you will use

Sauce Pan

Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden.

Ingredients you will need

Pumpkin Seeds

Seeds

Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

Ingredients you will need

Seeds

Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes.

Ingredients you will need

Pomegranate Juice

Shallot

Vinegar

Equipment you will use

Whisk

Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.

Ingredients you will need

Pepper

Salt

Cooking Oil

Equipment you will use

Whisk

Preheat oven to 450°F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Pumpkin

Cooking Oil

Equipment you will use

Baking Pan

Oven

Remove from oven, then cover with foil to keep warm.

Equipment you will use

Aluminum Foil

Oven

Trim polenta into a 9- by 6-inch rectangle.

Ingredients you will need

Polenta

Cut polenta into 6 (3-inch) squares, then halve each square diagonally.

Ingredients you will need

Polenta

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).

Ingredients you will need

Polenta

Cooking Oil

Equipment you will use

Frying Pan

Transfer as cooked to a plate and keep warm, covered.

Shave 12 strips from cheese with a vegetable peeler.

Ingredients you will need

Vegetable

Cheese

Equipment you will use

Peeler

Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat.

Ingredients you will need

Vinaigrette

Arugula

Equipment you will use

Whisk

Bowl

Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta.

Ingredients you will need

Arugula

Polenta

Pumpkin

Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Ingredients you will need

Pumpkin Seeds

Vinaigrette

Parmesan

• Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day. • Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature. • To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

Ingredients you will need

Pumpkin Seeds

Pomegranate