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Creamy Pumpkin Polenta is the ultimate fall comfort food and turns simple canned pumpkin into a rich and inviting dinner. With layers of flavor from Parmesan cheese, sautéed Swiss chard, crispy pancetta, and fried sage, this dish can be a cozy main or a crowd-pleasing side that’s just as good for a weeknight as it is for a holiday table. Every creamy spoonful will warm you up from the inside out.
The first time I swirled pumpkin and Parmesan into polenta my kitchen smelled like autumn and everyone fought for seconds. Even my skeptical family members turned into fans after one bite.
Ingredients
- Cornmeal polenta: for perfect creaminess and comforting texture make sure to use medium or coarse stone-ground for best results
- Low sodium chicken or vegetable stock: enhances flavor without being too salty choose a good quality broth for a savory base
- Kosher salt: for balanced seasoning
- Canned pumpkin purée: for creamy mellow sweetness check for pure pumpkin not pumpkin pie filling
- Grated Parmesan: adds sharpness and depth buy a wedge and grate fresh for best melt
- Unsalted butter: for silkiness and rich flavor European style if you can find it will taste even better
- Large egg: for extra silkiness and stability in the polenta
- Fresh rosemary sage or thyme: for woodsy fall flavor use whichever smells freshest
- Freshly ground black pepper: for a subtle earthy bite
- Pancetta: for salty crunch and deep pork flavor go for thick cut and dice just before cooking
- Neutral oil: for frying keeps flavors clean use grapeseed or avocado oil
- Swiss chard: for pop of color and nutrients bright leaves and crisp stems are a sign of freshness
- Shallot: layers in sweetness and aroma choose heavy firm bulbs
- Garlic: for savory punch slice thin to avoid burning
- Lemon juice: for zing and contrast roll lemon on the counter first to release juices
- Heavy cream (optional): for an extra decadent touch use only real cream no substitutes
Step-by-Step Instructions
- Make the Polenta:
- In a medium saucepan combine polenta chicken or vegetable stock and half of the kosher salt. Bring to a boil then reduce to medium low. Stir frequently for about twenty minutes until the polenta is thick and creamy and grains are soft with just a hint of bite. Stir gently to avoid scorching and be patient this is where you build the base flavor.
- Flavor the Polenta:
- Whisk or stir in the canned pumpkin purée grated Parmesan butter egg chosen fresh herbs the rest of the kosher salt and black pepper. Mix continually until cheese and butter melt and the mixture is smooth. The egg adds extra creaminess and sheen so do not skip this step.
- Cook the Pancetta:
- Heat neutral oil in a medium skillet over medium high. Add diced pancetta and cook for three to five minutes stirring so it gets crisp and browned all over. Remove pancetta with a slotted spoon and set aside on a plate lined with paper towel which helps it stay crisp.
- Sauté the Swiss Chard:
- In the same skillet with just two teaspoons of pancetta fat remaining throw in the Swiss chard stems first. Cook for three to four minutes then add sliced shallots and cook until soft and fragrant. Add chopped chard leaves and sliced garlic then season with kosher salt and cook another three minutes until the leaves wilt and the garlic turns just golden. Add fresh lemon juice and taste for seasoning aiming for bright earthy flavors.
- Assemble and Serve:
- If polenta has thickened too much gently reheat over medium heat and loosen with a hint of stock or cream. Pour into a large serving bowl. Top with the sautéed Swiss chard and scatter with crispy pancetta and if you like fried sage leaves. Serve immediately with extra Parmesan for those who want it. Every element brings a unique texture and flavor.
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One year I added chopped fried sage from my garden and my family declared this the new must have Thanksgiving dish. It is always someone’s favorite thing on the table.
Storage Tips
Store leftover polenta in a sealed airtight container for up to seven days in the fridge. When reheating add a splash of stock cream butter or even water to bring back the silky texture. Swiss chard and pancetta can be stored separately or mixed in.
Ingredient Substitutions
For a vegetarian version skip the pancetta and use vegetable stock throughout. Out of Swiss chard Try kale spinach or even collards. If you do not have Parmesan try pecorino or Grana Padano which offer similar briny notes.
Serving Suggestions
Serve as a hearty main with a side salad or roast chicken. Little bowls make a sophisticated starter for autumn dinners. Leftover polenta can be chilled sliced and pan fried for breakfast under a fried egg.
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Cultural and Historical Context
Polenta has its roots in Northern Italy where it has long been the peasant grain of choice served with whatever greens or cheeses are on hand. Pumpkin filled pastas and risottos are Italian classics so blending pumpkin’s beautiful flavor into this creamy base feels both timeless and new.
Recipe FAQs
- → Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree can be used. Make sure it's well drained to avoid excess moisture in the polenta.
- → Is it possible to make this vegetarian?
Simply skip the pancetta or use vegetarian bacon. Use vegetable stock for an entirely vegetarian dish.
- → How can I store leftovers?
Store in an airtight container in the fridge for up to 5-7 days. Reheat on the stove with a bit of cream, butter, or broth.
- → What if my polenta thickens too much on reheating?
Add a splash of broth, water, or cream and stir gently over medium heat until creamy again.
- → Can I substitute other greens for Swiss chard?
Yes, spinach, kale, or collard greens all work well. Adjust cooking times to ensure they’re tender.
- → Is the fried sage necessary?
Fried sage adds crisp texture and flavor, but you can garnish with fresh herbs if preferred.