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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Pumpkin Polenta with Chorizo and Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions