Creamy Pumpkin Polenta: 5 Comforting Variations

Creamy Pumpkin Polenta with Swiss Chard and Crispy Pancetta is a comforting dish perfect for autumn.

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In a medium saucepan, mix 1 cup of polenta, 3¼ cups of chicken or vegetable stock, and ½ tsp of Kosher salt. Bring to a boil, then reduce the heat to medium-low and stir occasionally until it thickens and becomes creamy, about 20 minutes.
Gently stir in ¾ cup of pumpkin purée, ½ cup of grated Parmesan, 3 Tbsp of butter, 1 large egg, 2 Tbsp of finely chopped fresh herbs, the remaining ½ tsp of salt, and ¼ tsp of black pepper. Mix until well combined.
In a medium skillet, heat 1 Tbsp of neutral oil over medium-high heat. Once hot, add the diced pancetta and cook until crispy, about 3-5 minutes. Transfer to a paper towel-lined plate to drain.
In the same skillet, remove excess grease, leaving just 2 teaspoons. Add Swiss chard stems and sauté for 3-4 minutes. Add sliced shallots, cooking for another 3-4 minutes. Add Swiss chard leaves and thinly sliced garlic. Season with ½ tsp Kosher salt and cook until leaves wilt and garlic turns light golden brown, about 2-3 minutes.
Squeeze the juice from half a lemon over the mixture and stir to combine. Adjust seasoning to taste.
If necessary, reheat the polenta over medium heat, adding a splash of stock or heavy cream if desired to loosen it. Pour the creamy polenta into a serving bowl, layer sautéed Swiss chard on top, and finish with crispy pancetta.