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–+ servings
Creamy Pumpkin Polenta

Creamy Pumpkin Polenta

Creamy Pumpkin Polenta is the ultimate cozy fall comfort food, combining polenta's creaminess with seasonal pumpkin flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Cornmeal Polenta finely ground
  • 3.25 cups Low-Sodium Chicken or Vegetable Stock homemade preferred
  • 0.5 teaspoon Kosher Salt adjust to taste
  • 1 cup Pumpkin Purée canned or fresh
  • 0.5 cup Grated Parmesan Cheese for vegan version, use nutritional yeast
  • 2 tablespoons Unsalted Butter for dairy-free, substitute olive oil
  • 1 large Egg for vegan, use a flax egg
For the Herbs and Seasoning
  • 1 bunch Fresh Herbs (Rosemary, Sage, Thyme) your choice of mix
  • to taste Freshly Ground Black Pepper substitute white pepper if preferred
For the Crunchy Topping
  • 4 ounces Pancetta (Diced) omit for vegetarian
  • 1 tablespoon Neutral Oil olive oil works as a substitute
For the Sautéed Greens
  • 1 bunch Swiss Chard can substitute spinach
  • 1 medium Shallot use yellow onion if unavailable
  • 2 cloves Garlic minced
  • 1 tablespoon Lemon Juice lime juice is a good substitute
For Extra Creaminess
  • 1 cup Heavy Cream optional for extra richness

Equipment

  • Medium Saucepan
  • Large Skillet
  • slotted spoon

Method
 

Preparation
  1. In a medium saucepan, combine cornmeal polenta, low-sodium chicken or vegetable stock, and kosher salt. Bring to a boil, reduce heat, and stir constantly for about 20 minutes until thickened.
  2. Remove from heat and stir in pumpkin purée, grated Parmesan cheese, unsalted butter, and egg until well combined and creamy. Adjust seasoning as needed.
  3. In a large skillet, heat neutral oil over medium-high heat. Add diced pancetta and cook until crispy. Transfer to a paper towel-lined plate to drain.
  4. In the same skillet, sauté Swiss chard stems for 3-4 minutes, add chopped shallot and cook until translucent. Stir in Swiss chard leaves and garlic, cooking until wilted.
  5. Reheat polenta if necessary, and serve in a bowl topped with sautéed Swiss chard and crispy pancetta. Enjoy your meal!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 200IUVitamin C: 12mgCalcium: 150mgIron: 2mg

Notes

Stir continuously while cooking polenta to prevent lumps. To restore texture when reheating, add a splash of stock or cream.

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