Pumpkin Polenta With Chorizo and Black Beans |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Rachael Ray Ingredients:
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 |
Directions:
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.
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