Creamy Pumpkin Polenta Canned (Print-Friendly Version)
Polenta cooked with canned pumpkin, leafy greens, crispy pancetta, and fresh herbs. Comfort in every bite.
# Ingredients:
→ For the polenta
01 -
1 cup cornmeal polenta
02 -
3 1/4 cups low-sodium chicken or vegetable stock
03 -
1 tsp Kosher salt, divided
04 -
3/4 cup canned pumpkin purée
05 -
1/2 cup grated Parmesan, plus more for serving
06 -
3 Tbsp unsalted butter
07 -
1 large egg
08 -
2 Tbsp finely chopped fresh rosemary, sage, or thyme
09 -
1/4 tsp freshly ground black pepper
→ For the Swiss chard
10 -
4 oz pancetta, diced
11 -
1 Tbsp neutral oil, divided
12 -
1 bunch Swiss chard, stems and leaves divided, stems cut into 1/2-inch pieces, leaves roughly chopped
13 -
1 large shallot or 2 medium shallots, thinly sliced
14 -
4 cloves garlic, thinly sliced
15 -
1/2 tsp Kosher salt
16 -
1/2 lemon, juiced (about 2 Tbsp)
17 -
2 Tbsp heavy cream (optional)
→ Optional garnish
18 -
Fried sage leaves
19 -
Additional grated Parmesan
# Steps:
01 -
Combine 1 cup polenta, 3 1/4 cups chicken stock, and 1/2 tsp Kosher salt in a medium saucepan. Bring the liquid to a boil, then reduce heat to medium-low, stirring occasionally until thick and creamy, about 20 minutes.
02 -
Stir in 3/4 cup canned pumpkin purée, 1/2 cup grated Parmesan, 3 Tbsp butter, 1 large egg, 2 Tbsp chopped fresh herbs, remaining 1/2 tsp Kosher salt, and 1/4 tsp black pepper. Mix well until the butter and cheese melt. Remove from heat and set aside.
03 -
Heat 1 Tbsp neutral oil in a medium skillet over medium-high heat. Add diced pancetta and cook until crispy on all sides, about 3-5 minutes, stirring occasionally. Use a slotted spoon to drain onto a paper towel-lined plate.
04 -
In the same skillet, drain off all but 2 tsp of grease. When hot, add Swiss chard stems and cook for 3-4 minutes, stirring occasionally. Add thinly sliced shallots and cook for 3-4 more minutes. Then, add Swiss chard leaves and sliced garlic. Season with 1/2 tsp Kosher salt, cooking until chard wilts and garlic turns golden brown, about 2-3 minutes. Squeeze lemon juice over the mixture, stir, and adjust seasoning as needed.
05 -
Reheat the polenta over medium heat, loosening with a splash of stock or heavy cream if needed. Pour polenta into a large serving bowl. Add sautéed Swiss chard on top, then garnish with crispy pancetta and fried sage leaves. Optionally, sprinkle with additional grated Parmesan. Serve immediately.
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for 5-7 days.
02 -
To reheat, warm polenta in a saucepan over medium heat, adding cream, butter, water, or broth to adjust consistency.
03 -
For added flavor, garnish with fried sage leaves.