Featured Reader Review
Emily said, “Such a cozy fall dish. I made this as a main, and it made about 3 portions. Would also be good as a side! Will be making this again!”
Fall is the perfect time to enjoy comforting, flavorful dishes that make the most of seasonal ingredients. One of my favorite recipes for this time of year is this Creamy Polenta Recipe. It can be made as a main course or a side dish.
What is polenta? It’s a cornmeal (or grits) porridge that hails from northern Italy, and is typically boiled, then baked or fried. This version is made with pumpkin puree and sage and cooked until thick and creamy. The sage adds a beautiful earthy flavor that we absolutely love in fall recipes.
Not only is this easy enough to whip up on a busy fall or winter weeknight, but it’s got that little something special that makes it worthy of holiday entertaining too. Possible Thanksgiving side dish? Oh, yes!
Be sure to check out all of our easy side dish recipes, including our classic Creamy Polenta, Parsnip Purée, or Sour Cream Mashed Potatoes.
Ingredient Notes
To make a creamy pumpkin polenta, you’ll start with finely ground yellow cornmeal (polenta), cooked in low-sodium chicken broth or vegetable stock for extra richness. A little salt, pepper, and butter make it even better.
Pumpkin purée adds that signature velvety texture—canned is easiest, but fresh works too. Parmesan melts right in for a nutty, savory bite, and an egg helps bring it all together. Fresh herbs like rosemary, sage, or thyme add aromatic depth, while crispy pancetta (or bacon) gives a salty crunch.
A quick sauté of Swiss chard (or another leafy green) with shallots, garlic, and a splash of neutral oil rounds out the dish. Finish with a squeeze of lemon for brightness, and you’re all set!
If you happen to have more canned pumpkin, try my creamy pumpkin pasta with mascarpone!
You’ll absolutely love the crunch and flavor from garnishing the creamy pumpkin polenta with fried sage leaves!
How To Make Delicious Creamy Polenta
Full instructions can be found in the recipe card below.
- Make the polenta. Cook the polenta in chicken broth until thick and creamy, stirring occasionally. Stir in pumpkin purée, Parmesan, butter, egg, fresh herbs, salt, and pepper until smooth. For extra creaminess, add a bit of heavy cream.
- Cook the pancetta and Swiss chard. In a skillet, crisp up the pancetta, then drain on a paper towel. Sauté Swiss chard stems until tender, add the leaves, and cook until wilted, seasoning with salt.
- Fry sage leaves in oil until crisp, then drain and sprinkle with salt.
- Garnish, then serve. To serve, spread the pumpkin polenta in a bowl, top with Swiss chard, crispy pancetta, and fried sage. Finish with extra Parmesan and enjoy!
Store Leftovers
Leftovers can be stored in an airtight container in a fridge for 5-7 days. To reheat, place the polenta in a sauce pot on the stove, then warm up over medium to medium-high heat. Add a splash of cream or butter to loosen the polenta to reach your desired consistency. Alternatively, you can add a little water or broth if it seems too thick.
Serving Suggestions
Some of our favorite fall recipes to serve alongside creamy polenta:
- Pork tenderloin
- Rotisserie chicken — it simply doesn’t get easier than a store-bought rotisserie chicken!
- Any type of meatball! I love classic ricotta meatballs with polenta, so good!
- Pan seared duck breast — trust me, the sweet and savory of the wine sauce, the crispy skin from the duck, and the creamy polenta is a winning combo!
If you happen to have leftover polenta, turn it into polenta fries!
More polenta recipes to try!
- Breakfast polenta with pesto and soft-boiled eggs
- Creamy polenta topped with mushrooms
- Polentan fries with leftover polenta
Fall is the perfect time to cozy up with a warm, comforting meal and this easy-to-make pumpkin polenta is the perfect dish for a cool autumn evening. The result is a creamy, flavorful dish that’s sure to satisfy. So go ahead and give this pumpkin polenta a try — you won’t be disappointed!
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Creamy Pumpkin Polenta (with Canned Pumpkin!)
Video
Equipment
Ingredients
For the polenta
- 1 cup cornmeal polenta
- 3¼ cup low-sodium chicken or vegetable stock
- 1 tsp Kosher salt divided
- ¾ cup pumpkin purée canned
- ½ cup grated Parmesan plus more for serving
- 3 Tbsp unsalted butter
- 1 large egg
- 2 Tbsp finely chopped fresh rosemary, sage, or thyme
- ¼ tsp freshly ground black pepper
For the Swiss Chard
- 4 oz pancetta diced
- 1 Tbsp neutral oil divided
- 1 bunch Swiss chard stems and leaves divided, stems cut into ½“ pieces, leaves roughly chopped
- 1 large shallot or 2 medium shallots, thinly sliced
- 4 cloves garlic thinly sliced
- ½ tsp Kosher salt
- ½ lemon juiced, about 2 Tbsp
- 2 Tbsp heavy cream optional
Instructions
- Make the polenta. Combine 1 cup polenta, 3¼ cups chicken stock, and ½ tsp Kosher salt in a medium saucepan, then bring liquid to a boil. Reduce the heat to medium-low, then stir occasionally until thick and creamy, about 20 minutes.
- Flavor the polenta. Stir or whisk in ¾ cup canned pumpkin purée, ½ cup grated Parmesan, 3 Tbsp butter, 1 large egg, 2 Tbsp chopped rosemary (or other fresh herb), remaining ½ tsp Kosher salt, and ¼ tsp black pepper until very well mixed and butter and cheese has melted. Remove from the heat and set aside.
- Cook the pancetta. In a medium skillet, heat 1 Tbsp neutral oil over medium-high heat. When hot, add pancetta, then cook until crispy on all sides, about 3-5 minutes, stirring occasionally. Use a slotted spoon to drain onto a paper towel lined plate or bowl.
- Sauté the Swiss chard. Heat the same skillet over medium-high heat. Drain off all but 2 teaspoons of grease. When hot, add the Swiss Chard stems. Cook for 3-4 minutes, stirring occasionally, then add the thinly sliced shallot. Cook an additional 3-4 minutes, then add the chopped Swiss chard leaves and thinly sliced garlic. Season with ½ tsp Kosher salt, then cook until the Swiss chard has wilted and cooked down, and the garlic is a light golden brown, about 2-3 minutes more. Squeeze the juice of half a lemon on top, stir, then taste and adjust seasoning, as needed.
- Assemble, then serve! If needed, reheat the polenta over medium heat and stir to loosen. You can add a splash of stock or heavy cream (if using) as needed. Pour into a large serving bowl. Add the sautéed Swiss chard on top, then garnish with crispy pancetta and sage leaves. Optional garnish: sprinkle with a little extra grated Parmesan. Serve immediately!
Notes
- Leftovers can be refrigerated in an airtight container for 5-7 days.
- To reheat: warm the polenta in a saucepan over medium to medium-high heat on a stove, adding a little heavy cream, butter, water, or broth if it seems too thick. We usually do a combination of multiple, just taste it and adjust as needed!
- If you have the time, this is really delicious with fried sage leaves on top! Heat 1” of neutral oil in a small skillet over medium-high heat. When hot, add sage leaves, a few at a time, and cook for 20-30 seconds, flipping once or twice, until all the surrounding bubbles have subsided. Use a slotted spoon to transfer to a paper towel, then sprinkle lightly with Kosher salt. Repeat with remaining sage leaves.
Such a cozy fall dish. I made this as a main, and it made about 3 portions. Would also be good as a side! Will be making this again
Thanks so much, Emily! One of my favorite ways to use canned pumpkin! xo, Ari