Creamy Pumpkin Polenta (with Canned Pumpkin!)
You will absolutely love this Creamy Pumpkin Polenta for fall! It's made with canned pumpkin puree, sautéed Swiss chard, crispy pancetta, and fried sage leaves. Serve it as a side dish or a vegetarian main. Either way, you will love this cozy fall meal! GF
Servings: 8 servings
Calories: 259kcal
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.
Nutrition
Calories: 259kcal | Carbohydrates: 23g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 759mg | Potassium: 379mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6149IU | Vitamin C: 17mg | Calcium: 102mg | Iron: 2mg
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