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Today's Special: Pumpkin Polenta with Chorizo and Black Beans

Today's Special: Pumpkin Polenta with Chorizo and Black Beans

Today's Special is full of fall meets southwestern flavors that can be made in less than thirty minutes. Polenta is an ingredient that I am trying to use more of, and tonight I'm going to whip up this polenta with chorizo and black beans for me and my hubby to enjoy. I'm also absolutely mad about manchego cheese and the recipe calls for one whole cup. As Rachael Ray would say, Yum-O! For the recipe

Polenta with Chorizo and Black Beans

1 tablespoon extra-virgin olive oil
3/4 pound chorizo
1 medium onion
One 14-ounce can black beans
2 pimiento peppers or roasted red peppers
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)

  1. Heat a medium nonstick skillet over medium-high heat. Add the extra virgin olvie oil 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.
  2. 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.
  3. Pile the polenta on plates and top with the chorizo and beans. Garnish with the chopped parsley and serve.
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llendril llendril 9 years
i just found this recipe listen on's pumpkin site. and even though it's a bit late, THANK YOU. it sounds wonderful.
Food Food 10 years
Sure aembry! Feel free to substitute grits for the polenta because actually polenta and grits are very similar in taste and texture.
aembry396 aembry396 10 years
Okay, I'm a southerner...would grits work as a substitute for the polenta?
puddinpie puddinpie 10 years
I love doing crispy polenta cakes. You make the polenta with less chicken/veg stock than the recipe calls for, then add blue cheese, cream and butter (how diet-friendly, I know! ;-) Then spread it in a pan and let it firm up in the fridge. Then slice into squares (or use round cookie cutters), dip them in egg and panko, then pan-fry. They are perfect with some braised short ribs or rolled veal breast!
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