Pumpkin Polenta With Chorizo And Black Beans

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 3/4 lb chorizo sausage, casing removed, chopped
• 1 medium onion, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 2 roasted red peppers, chopped
• 3 cups chicken stock
• 2 tablespoons unsalted butter
• 1 (14 ounce) can pumpkin puree
• 1 cup quick-cooking polenta
• 1 tablespoon chopped fresh thyme
• salt
• fresh ground black pepper
• 1 cup shredded manchego cheese or 1 cup sharp cheddar cheese or 1 cup smoked cheddar cheese
• 1/4 cup fresh flat-leaf parsley, chopped

Recipe

• 1 heat a medium nonstick skillet over med-high heat; add in olive oil and chorizo; cook for a minute or two, then add in the onions; cook 3-4 minutes.
• 2 add in the black beans and red peppers; heat through for another minute or two.
• 3 in a big saucepan, bring the chicken stock and butter to a boil; stir in the pumpkin.
• 4 add the polenta and stir until it masses (about 2 minutes).
• 5 remove pan from heat; add in thyme, salt, pepper, and cheese; stir to combine and adjust seasoning to taste.
• 6 pour or spoon the polenta onto plates; top with chorizo and beans; garnish with parsley.