Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds

Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds
Photo by Rita Maas

Ingredients

  • 1 tablespoon fresh pomegranate or cranberry juice cocktail
  • 7 ½ cups water
  • 1 ½ cups yellow cornmeal (not coarse)
  • 8 ounces arugula
  • ½ cup raw green (hulled) pumpkin seeds (pepitas)
  • ½ teaspoon ground cumin
  • 2 ¾ teaspoons salt
  • + 10 more ingredients
    • 6 tablespoons extra-virgin olive oil
    • 1 tablespoon shallot
    • ¼ teaspoon paprika
    • 1 tablespoon sugar
    • 2 ½ tablespoons unsalted butter
    • ¼ teaspoon cinnamon
    • 2 teaspoons Sherry vinegar
    • 1 small cheese pumpkin or butternut squash (2 lb)
    • ¼ teaspoon cayenne
    • 1 6-oz piece Parmigiano-Reggiano

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 on...

View full recipe at Epicurious

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