Place 1 tablespoon butter in a large skillet with the pancetta over medium heat. Cook or 5 minutes until crispy and fat is rendered, then remove the pancetta to a small dish with a slotted spoon.

To the same skillet with pancetta drippings, add the fennel and sweet potato. Stir, and cook for 2 minutes. Add the squash, onion, and garlic. Stir to combine the veggies and cook for 5 more minutes to soften them slightly.

Add the diced tomatoes in their juices and the chicken stock. 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. Taste, and add salt and pepper to your preference. If the sauce seems very dry, add more stock as needed.

While the ragout simmers, add the remaining butter and a sprinkle of seasoned salt and cayenne pepper to the bottom of a separate skillet. Turn the heat to medium, and when the butter melts add the polenta rounds in one layer. Sprinkle the tops of the rounds with more seasoned salt and cayenne pepper. Cook the polenta for 7 minutes on each side or until golden and crispy, turning once.

Serve by spooning some of the ragout into a bowl, topping with some polenta rounds, and garnishing with pancetta and the reserved fennel fronds. Enjoy!