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
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)
- 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.
- 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.