Name: Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds
Yield: Makes 6 servings
Ingredients: 1 1/2 cups yellow cornmeal (not coarse); 7 1/2 cups water; 2 3/4 teaspoons salt; 2 1/2 tablespoons unsalted butter; 1 tablespoon sugar; 1/2 teaspoon ground cumin; 1/4 teaspoon cinnamon; 1/4 teaspoon paprika; 1/4 teaspoon cayenne; 1/2 cup raw green (hulled) pumpkin seeds (pepitas); 1 tablespoon fresh pomegranate juice (see cooks' note, below) or cranberry juice cocktail; 2 teaspoons Sherry vinegar; 1 tablespoon minced shallot; 6 tablespoons extra-virgin olive oil; 1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded; 1 (6-oz) piece Parmigiano-Reggiano; 8 oz arugula, trimmed

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Warm Pumpkin Salad with Polenta and Candied Pumpkin SeedsRita Maas

Active time: 1 3/4 hr Start to finish: 5 hr

Cooks' notes:

• 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.

Recipe notes

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