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1
Place half of the butter in a large skillet with the pancetta over medium heat.
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2
Cook for 5 minutes or until crispy and fat is rendered, then remove the pancetta to a small dish with a slotted spoon.
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3
Into the same skillet with pancetta drippings, add the fennel (reserve the leafy top for garnish) and sweet potato.
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4
Stir, and cook for 2 minutes.
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5
Add the squash, onion, and garlic.
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6
Stir to combine the veggies and cook for 5 more minutes to soften them slightly.
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7
Add the diced tomatoes in their juices and the chicken stock.
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8
Increase the heat to medium-high, and let the ragout bubble for 20-30 minutes, stirring occasionally, until the stock has reduced and the veggies are very tender.
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9
Taste, and add salt and pepper to your preference.
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10
If the sauce seems very dry, add more stock as needed.
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11
While the ragout simmers, add the remaining butter and a sprinkle of seasoned salt and cayenne pepper into the bottom of a separate skillet.
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12
Turn the heat to medium, and when the butter melts add the polenta rounds in one layer.
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13
Sprinkle the tops of the rounds with more seasoned salt and cayenne pepper.
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14
Cook the polenta for 7 minutes on each side or until golden and crispy, turning once.
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15
Serve by spooning some of the ragout into a bowl, topping with some polenta rounds, and garnishing with pancetta and the reserved fennel fronds.
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16
Enjoy!
