In a medium saucepan, combine 1 cup of cornmeal polenta, 4 cups of low-sodium chicken or vegetable stock, and 1 teaspoon of kosher salt. Bring this mixture to a rolling boil over medium-high heat, stirring continuously to prevent lumps. Once boiling, reduce the heat to medium-low and continue to stir for about 20 minutes until the polenta thickens and becomes creamy.

Remove the pot from heat and stir in 1 cup of pumpkin purée, ½ cup of grated Parmesan cheese, 2 tablespoons of unsalted butter, and 1 large beaten egg. Add fresh herbs like rosemary, sage, and thyme, along with a pinch of freshly ground black pepper. Mix until thoroughly blended and the cheese and butter melt into the creamy pumpkin polenta.

In a skillet, heat 2 tablespoons of neutral oil over medium-high heat. Add 4 ounces of chopped pancetta and cook for about 3-5 minutes or until it turns golden brown and crispy. Make sure to turn occasionally for even cooking. Once crispy, transfer the pancetta to a paper towel-lined plate to drain excess oil.

Using the same skillet now flavored by the pancetta, add the chopped stems of 1 bunch of Swiss chard and 2 minced shallots. Sauté for about 3 minutes until softened. Then, add the chard leaves and 2 minced garlic cloves, season with salt, and cook until the chard wilts, which should take another 3-4 minutes. Finish with a squeeze of lemon juice to brighten the flavors.

Reheat the creamy pumpkin polenta gently over low heat if needed, adding a splash of heavy cream for added creaminess. Serve the polenta warm, generously topped with the sautéed Swiss chard, crispy pancetta, and an optional sprinkle of fresh herbs or fried sage leaves for an elegant touch. Enjoy the comforting flavors of this Creamy Pumpkin Polenta!