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Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds Recipe

Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds Recipe

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Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds

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Ingredients

Count

Nutrition

491

Calories

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Ingredients:

Serving

1 1/2 cups yellow cornmeal (not coarse )
7 1/2 cups water
2 3/4 tsp salt
2 1/2 tbsp unsalted butter
1 tbsp sugar
1/2 tsp ground cumin
1/4 tsp cinnamon
1/4 tsp paprika
1/4 tsp cayenne
1/2 cup raw green (hulled) pumpkin seeds ( pepitas)
1 tbsp fresh pomegranate juice ( see cooks' note, below)
2 tsp sherry vinegar
1 tbsp minced shallot
6 tbsp 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

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	490.88 Kcal (2055 kJ)
Calories from fat	218.16 Kcal
		% Daily Value*
Total Fat	24.24g	37%
Cholesterol	30.18mg	10%
Sodium	1273.11mg	53%
Potassium	316.3mg	7%
Total Carbs	43.84g	15%
Sugars	13.45g	54%
Dietary Fiber	3.07g	12%
Protein	10.56g	21%
Vitamin C	6.1mg	10%
Vitamin A	0.1mg	2%
Iron	1.7mg	9%
Calcium	113.8mg	11%

Amount Per 100 g
Calories	85.92 Kcal (360 kJ)
Calories from fat	38.18 Kcal
		% Daily Value*
Total Fat	4.24g	37%
Cholesterol	5.28mg	10%
Sodium	222.83mg	53%
Potassium	55.36mg	7%
Total Carbs	7.67g	15%
Sugars	2.35g	54%
Dietary Fiber	0.54g	12%
Protein	1.85g	21%
Vitamin C	1.1mg	10%
Iron	0.3mg	9%
Calcium	19.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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