Pumpkin Polenta with Chorizo and Black Beans Recipe

Name: Pumpkin Polenta with Chorizo and Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan); 3/4 pound chorizo, casing removed, chopped; 1 medium onion, chopped; 1 15-ounce can black beans, rinsed and drained; 2 pimiento peppers or roasted red peppers, chopped; 3 cups chicken stock or broth; 2 tablespoons unsalted butter; 1 14-ounce can pumpkin puree; 1 cup quick-cooking or instant polenta (found in Italian foods or specialty aisles); 1 tablespoon chopped fresh thyme (from 4 sprigs); Salt and freshly ground black pepper; 1 cup shredded Manchego (Spanish sheeps-milk cheese) or sharp or smoked Cheddar; 1/4 cup fresh flat-leaf parsley (a generous handful), chopped

Servings: persons

1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
3/4 pound chorizo, casing removed, chopped
1 medium onion, chopped
1 15-ounce can black beans, rinsed and drained
2 pimiento peppers or roasted red peppers, chopped
3 cups chicken stock or broth
2 tablespoons unsalted butter
1 14-ounce can pumpkin puree
1 cup quick-cooking or instant polenta (found in Italian foods or specialty aisles)
1 tablespoon chopped fresh thyme (from 4 sprigs)
Salt and freshly ground black pepper
1 cup shredded Manchego (Spanish sheeps-milk cheese) or sharp or smoked Cheddar
1/4 cup fresh flat-leaf parsley (a generous handful), chopped

1
Heat a medium nonstick skillet over medium-high heat.
2
Add the EVOO and chorizo.
3
Cook for a minute or two, then add the onions and cook for 3 to 4 minutes.
4
Add the black beans and pimientos and heat through for another minute or two.
5
In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin.
6
Add the polenta and stir until it masses, about 2 minutes.
7
Remove from the heat and add the thyme, salt, pepper, and cheese.
8
Adjust the seasonings.
9
Pour or spoon the polenta onto plates.
10
Top with chorizo and beans and garnish with parsley, then serve.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan), 3/4 pound chorizo, casing removed, chopped, 1 medium onion, chopped, 1 15-ounce can black beans, rinsed and drained, and more.

Yes, Pumpkin Polenta with Chorizo and Black Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Polenta with Chorizo and Black Beans

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