Warm Pumpkin Salad With Polenta And Candied Pumpkin Seeds
Serves: 3
Kirstin Bosco
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1.5 cups
Yellow Cornmeal (not coarse)7.5 cups
Water2.75 tsps
Salt2.5 tbsps
Unsalted Butter1 tbsp
Sugar1 tsp
Ground Cumin1 tsp
Cinnamon1 tsp
Paprika1 tsp
Cayenne2 tsps
Sherry Vinegar1 tbsp
Shallot (minced)6 tbsps
Extra-Virgin Olive Oil230 g
Arugula (trimmed)Directions:
1
Prepare polenta: Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly
2
Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes
3
Remove from heat, then stir in 11/2 tablespoons butter and cool slightly
4
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)
5
Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours
6
Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly
7
Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes
8
Remove from heat, then stir in 11/2 tablespoons butter and cool slightly
9
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)
10
Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours
11
Candy pumpkin seeds: Melt remaining tablespoon butter in a heavy saucepan over moderate heat
12
Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized
13
Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden
14
Transfer to a plate to cool
15
When seeds have hardened, break up any clumps with your fingers
16
Melt remaining tablespoon butter in a heavy saucepan over moderate heat
17
Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized
18
Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden
19
Transfer to a plate to cool
20
When seeds have hardened, break up any clumps with your fingers
21
Make vinaigrette: Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes
22
Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste
23
Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes
24
Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste
25
Roast pumpkin: Preheat oven to 450°F
26
Cut pumpkin quarters crosswise into 1/2-inch-thick slices
27
Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer
28
Roast in middle of oven until just tender, about 20 minutes
29
Remove from oven, then cover with foil to keep warm
30
Preheat oven to 450°F
31
Cut pumpkin quarters crosswise into 1/2-inch-thick slices
32
Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer
33
Roast in middle of oven until just tender, about 20 minutes
34
Remove from oven, then cover with foil to keep warm
35
Fry polenta while pumpkin roasts: Trim polenta into a 9- by 6-inch rectangle
36
Cut polenta into 6 (3-inch) squares, then halve each square diagonally
37
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)
38
Transfer as cooked to a plate and keep warm, covered
39
Trim polenta into a 9- by 6-inch rectangle
40
Cut polenta into 6 (3-inch) squares, then halve each square diagonally
41
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)
42
Transfer as cooked to a plate and keep warm, covered
43
Assemble salad: Shave 12 strips from cheese with a vegetable peeler
44
Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat
45
Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates
46
Top with arugula, more pumpkin, and remaining polenta
47
Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette
48
Shave 12 strips from cheese with a vegetable peeler
49
Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat
50
Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates
51
Top with arugula, more pumpkin, and remaining polenta
52
Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette