It’s officially fall, and that means that it’s time to bust out the pumpkin! It also means I’m excited seeing as I love love love anything pumpkin. Pumpkin polenta was a new preparation for me though. And it was delicious! If you have never tried polenta before, I highly recommend it. You get the instant kind and it cooks up literally in minutes. This whole meal was ridiculously easy to prepare and came together in no time. I found this recipe in Rachael Ray’s “365: No Repeats”. Enjoy!
1 tbs EVOO
3/4 lb. Spanish chorizo, chopped
1 medium onion, chopped
1 (15 oz.) can of black beans, rinsed and drained
2 roasted red peppers, chopped
3 cups chicken stock
2 tbs unsalted butter
1 (14 oz.) can pumpkin puree (not pumpkin pie filling!!)
1 cup instant polenta
1 tbs chopped fresh thyme
Salt and pepper
1 cup grated Manchego cheese
1/4 cup flat-leaf parsley, minced
Heat a medium nonstick skillet over medium-high heat. Add the EVOO and chorizo. Cook until it has rendered some fat and is getting crispy. Add the onions and cook 3 to 4 minutes. Add the black beans and peppers and heat through another minute or two.
In a medium saucepan, bring the stock and butter to a boil and stir in the pumpkin. Add the polenta and stir until it masses, about 2 minutes. It will thicken up and start pulling away from the sides of the pan; that’s how you know it’s done. Remove from the heat and add the thyme, salt, pepper and cheese. Stir to melt the cheese.
To serve, spoon polenta into bowls and top with the chorizo bean mixture. Garnish with parsely and a little more cheese if you want!