Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds

Ingredients

• 8 oz arugula trimmed
• 2 lb butternut squash peeled seeded quartered
• 0.3 teaspoon cayenne 
• 0.3 teaspoon cinnamon 
• 1 tablespoon cranberry juice cocktail fresh (see cooks' note, below)
• 0.5 teaspoon ground cumin 
• 6 tablespoons olive oil extra-virgin
• 0.3 teaspoon paprika 
• 6 oz parmigiano-reggiano 
• 0.5 cup pumpkin seeds raw green hulled () (pepitas)
• 2.8 teaspoons salt 
• 1 tablespoon shallots minced
• 2 teaspoons sherry vinegar 
• 1 tablespoon sugar 
• 2.5 tablespoons butter unsalted
• 7.5 cups water 
• 1.5 cups cornmeal yellow (not coarse)

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• knife
• whisk
• plastic wrap
• baking pan
• aluminum foil
• peeler

Directions

1. 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.
2. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.
3. 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.
4. 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.
5. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden.
6. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.
7. Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes.
8. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.
9. Preheat oven to 450°F.
10. 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.
11. Remove from oven, then cover with foil to keep warm.
12. Trim polenta into a 9- by 6-inch rectangle.
13. Cut polenta into 6 (3-inch) squares, then halve each square diagonally.
14. 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).
15. Transfer as cooked to a plate and keep warm, covered.
16. Shave 12 strips from cheese with a vegetable peeler.
17. Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat.
18. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta.
19. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.
20. • 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.