PUMPKIN POLENTA

PUMPKIN POLENTA image

Yield 6

Number Of Ingredients 10

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1 tablespoon olive oil,
3/4 pound chorizo chopped,
1 medium onion chopped,
1 14-ounce can black beans rinsed and drained,
2 roasted red peppers chopped,
3 cups chicken stock ,
2 tablespoons unsalted butter, One 14-ounce can pumpkin puree, 1 cup instant polenta,
1 tablespoon fresh thyme,
Salt pepper,
1 cup shredded sharp cheese, 1/4 cup chopped flat-leaf parsley

Steps:

Heat a medium nonstick skillet over medium-high heat. Add the 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.