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Ingredients
3 pounds pumpkin Cut into chunks and seeded
1 cup water
2 ½ cups milk
3 cups chicken stock
1 tablespoon salt
1 teaspoon freshly ground black pepper
1 teaspoon freshly grated nutmeg
3 ½ cups yellow cornmeal
¼ pound unsalted butter, plus more for sauteeing
Nutritional analysis per serving
24 grams carbs; 14 milligrams cholesterol; 160 calories; 2 grams monosaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 348 milligrams sodium; 4 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees. Put the pumpkin in water in a roasting pan on the lower rack of the oven. Bake until very well done and tender, about one hour. Remove and cool slightly. Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth. Keep warm.
- Step 2
In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg. Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal. Stir with a spatula or wooden spoon until the polenta is thick enough to allow the spoon to stand up in it, about 15 minutes. Add the pumpkin puree and butter. Adjust the salt and pepper.
- Step 3
Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan. Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.
- Step 4
Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds. Invert the pan to unload. Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.
- Step 5
In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat. Carefully add the polenta and sear about two minutes on each side and drain on a paper towel. Serve at once.
Private Notes