Pumpkin Balls and Polenta Recipe

How to make it

---

• Pumpkin Balls:
• Cut the pumpkin into small pieces and remove the seeds. Save the seeds to make a nourishing snack.
• Leave the peel on the pumpkin pieces (you will remove it once the pumpkin is cooked, in order to draw more pumpkin flavor) and lay them FACE-DOWN.
• Pour a half cup of water to the pan with the pumpkin pieces.
• Roast the pumpkin in a 350-degree oven for about two hours. You should be able to pierce the skin with a fork when the vegetable is cooked.
• Remove the skin and toss it in your compost pile. The pumpkin stays good, in the fridge, for about 5 days, in case you want to do this step ahead of time.
• Mash the pumpkin while it’s still warm, add butter salt and pumpkin pie spice. Add egg until combined. Chill until firm; roll it into balls (about a half inch in diameter, no larger than that). You might want to enlist help from more hands to form the balls.
• Then roll them in the cheese.
• Bake in a 400-degree oven on a lightly greased cookie sheet for 10 minutes. Keep your eye on them in case the cheese burns.
• Polenta:
• In a medium saucepan, bring the water and 1 teaspoon salt to a boil. Add the cornmeal in a slow stream, whisking constantly. Whisk in 3 tablespoons of the oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, until the polenta is thick, about 20 minutes. Stir in the Parmesan. Remove from the heat but cover to keep warm.
• Meanwhile, in a medium bowl, mix together the Ricotta, Mascarpone, and 1/8 teaspoon salt. Put this in the refrigerator.
• Warm the Marinara sauce slowly so as not to scorch it.
• Stir the polenta. Using a tablespoon or a small ice-cream scoop, put a mound of the cheese mixture into each of 8 silicone cupcake liners, or custard cups. Ladle the hot polenta over the cheese and top with the toasted, hot and cheesy Pumpkin balls.
• Serve Marinara on the side.
• You can invert the liners or cups onto your plate to eat, or you can eat this right from the container.
• You shouldn’t need more cheese, but have it ready, just in case. I like a Red, fruity wine with this.