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Creamy Pumpkin Polenta (with Canned Pumpkin!) Recipe

Creamy Pumpkin Polenta (with Canned Pumpkin!) Recipe
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★★★★★

5.2 from 14 reviews

Creamy Pumpkin Polenta is a comforting and flavorful dish perfect for fall. The smooth texture of the polenta combined with the earthy pumpkin, savory pancetta, and sautéed Swiss chard creates a delicious and satisfying meal.

Ingredients

Scale

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 Toppings:

  • 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

  1. 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.
  2. 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 have melted. Remove from the heat and set aside.
  3. 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.
  4. 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.
  5. 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

  • For a vegetarian option, omit the pancetta and use vegetable stock.
  • Feel free to customize the herbs used in the polenta for different flavor profiles.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Creamy Pumpkin Polenta, Pumpkin Purée Recipe, Fall Comfort Food

Find it online: https://thefoodrecipe.com/creamy-pumpkin-polenta-with-canned-pumpkin-recipe/