In a medium saucepan, combine cornmeal polenta, stock, and kosher salt. Bring to a rolling boil, then reduce to medium-low and simmer for 20 minutes, stirring occasionally until thickened.

Remove from heat, stir in pumpkin purée, Parmesan, butter, and egg. Add herbs, salt, and pepper to taste.

In a skillet, heat neutral oil over medium heat, add pancetta, and cook for 3-5 minutes until crispy. Transfer to a paper towel-lined plate.

In the same skillet, add Swiss chard stems, shallots, and garlic. Sauté for 3-4 minutes, then add chard leaves and cook for another 5-7 minutes, finishing with lemon juice.

Reheat polenta if needed, pour into a serving bowl, top with sautéed Swiss chard and crispy pancetta, and serve immediately.