Pumpkin Polenta With Chorizo And Black Beans - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
3/4 lb chorizo sausage, casing removed, chopped
1 medium onion, chopped
1 (15 ounce) can black beans, rinsed and drained
2 roasted red peppers, chopped
3 cups chicken stock
2 tablespoons unsalted butter
1 (14 ounce) can pumpkin puree
1 cup quick-cooking polenta
1 tablespoon chopped fresh thyme
salt
fresh ground black pepper
1 1 cup sharp cheddar cheese or 1 cup smoked cheddar cheese
1/4 cup fresh flat-leaf parsley, chopped

Preparation

Heat a medium nonstick skillet over med-high heat; add in olive oil and chorizo; cook for a minute or two, then add in the onions; cook 3-4 minutes.
Add in the black beans and red peppers; heat through for another minute or two.
In a big saucepan, bring the chicken stock and butter to a boil; stir in the pumpkin.
Add the polenta and stir until it masses (about 2 minutes).
Remove pan from heat; add in thyme, salt, pepper, and cheese; stir to combine and adjust seasoning to taste.
Pour or spoon the polenta onto plates; top with chorizo and beans; garnish with parsley.