Stone-Ground Polenta with Puréed Squash and Pumpkin Seed Gremolata

If you’ve never had coarsely milled polenta, try to seek some out and give this recipe a try. I totally get the appeal of instant polenta, given that a stone-milled polenta can take 2 to 3 hours to cook, but the flavor profiles and texture couldn’t be more different. Coarse polenta has a nice, springy al dente chew and a toasty corn flavor that’s really beautiful. I like polenta from Farmer Ground Flour, which is produced here in New York, but lots of regions have local mills now. You may f