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1
Preheat the oven to 400 degrees.
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2
Put the pumpkin in water in a roasting pan on the lower rack of the oven.
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3
Bake until very well done and tender, about one hour.
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4
Remove and cool slightly.
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5
Scoop the meat of the pumpkin into a food processor, add one-quarter cup of the milk and puree until smooth.
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6
Keep warm.
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7
In a large saucepan, combine the remaining milk, the stock, salt, pepper and nutmeg.
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8
Bring to a simmer over medium-high heat, then gradually whisk in the cornmeal.
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9
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.
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10
Add the pumpkin puree and butter.
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11
Adjust the salt and pepper.
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12
Pour the mixture into a parchment-lined 16-by-12-by-1-inch sheet pan.
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13
Smooth and level the surface, cover with plastic wrap and refrigerate until firm, about four hours.
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14
Remove the plastic wrap, and with a knife or cookie cutter, cut the polenta into triangles, rectangles or diamonds.
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15
Invert the pan to unload.
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16
Refrigerate until ready to cook, covering with plastic wrap if it is for more than an hour.
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17
In a nonstick skillet, heat just enough butter to cover the bottom of the pan over high heat.
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18
Carefully add the polenta and sear about two minutes on each side and drain on a paper towel.
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19
Serve at once.
