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Pumpkin Polenta with Chorizo and Black Beans

Pumpkin Polenta with Chorizo and Black Beans

Cynthia Van Elk enlarge

By: Rachael Ray

From: 30-Minute Meals

Key:

These recipes can be made in 30 minutes or less.

Fast

4 Servings

Ingredients:

1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
3/4 pound chorizo, casings removed (if desired) and meat chopped
1 medium onion, chopped
One 14-ounce can black beans, rinsed and drained
2 pimiento peppers or roasted red peppers, chopped
3 cups chicken stock
2 tablespoons unsalted butter
One 14-ounce can pumpkin puree
1 cup quick-cooking or instant polenta
1 tablespoon fresh thyme, chopped
Salt and freshly ground pepper
1 cup shredded Manchego cheese
1/4 cup chopped flat-leaf parsley (a generous handful)

Directions:

Heat a medium nonstick skillet over medium-high heat. Add the EVOO (1 turn of the pan) and the chorizo. Cook 1 to 2 minutes, then add the onion and cook for another 3 to 4 minutes. Add the black beans and the pimientos and heat through, another 1 to 2 minutes.
In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin. Return to a boil, whisk in the polenta and stir until it masses together, 2 minutes. (Watch out for splatters.) Remove the polenta from the heat and add the thyme, salt, pepper and cheese. Adjust the seasonings. Pile the polenta on plates and top with the chorizo and beans. Garnish with the chopped parsley and serve.