PUMPKIN POLENTA WITH CHORIZO

PUMPKIN POLENTA WITH CHORIZO image

Number Of Ingredients 13

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1 Tbsp olive oil
3/4 lb chorizo
1 medium onion
One 14 oz can black beans
2 roasted red peppers
3 cups chicken stock
2 Tbsp unsalted butter
One 14 oz can pumpkin puree
1 cup quick cooking or instant polenta
1Tbsp fresh thyme, chopped
Salt and pepper
1 cup shredded manchego cheese
1/4 cup chopped flat-leaf parsley

Steps:

Heat a medium nonstick pan over medium-high heat. Add olive oil and chorizo. Cook 1-2 minutes, then add onion and cook for another 3-4 minutes. In a large saucepan, bring 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, about 2 minutes (watch for splatters). Remove the polenta from the heat and add the thyme, salt, pepper and cheese. Adjust the seasoning. Pile the polenta on plates and top with the chorizo and beans. Garnish with parsley and serve.