Clean the pumpkin and cut into small cubes, heat the vegetable stock and cook the pumpkin until soft for about 10 minutes. Remove with a slotted spoon and puree finely.
Stir the polenta into the broth and cook for about 5 minutes. Season with chilli salt and pepper and stir in the pumpkin puree. Pour in the milk and butter, stir well and reduce the heat. Cover and leave to swell for about 10 minutes,
In the meantime, finely grate the lemon peel and finely chop the parsley. Halve the chilli lengthways, clean and wash, dice very finely. Mix everything with olive oil and set aside.
Spread the polenta on plates and spread the gremolata on top. Finely grate the cheese over the polenta and serve.
The polenta can be served solo or as a side dish. But it also tastes good with fried, coarse sausage or with lemon chicken breast.