Pumpkin Polenta with Sausage and Black Beans

From Rachael Ray 365: No Repeats



Ingredients:
1 tablespoon extra-virgin olive oil
3/4 pound chorizo, casing removed, chopped (I used turkey sausage.)
1 medium onion, chopped (I omitted the onions.)
1 15-ounce can black beans, rinsed and drained
2 pimiento peppers or roasted red peppers, chopped (I omitted the peppers.)
3 cups chicken stock or broth
2 tablespoons unsalted butter
1 14-ounce can pumpkin puree
1 cup quick-cooking or instant polenta
1 tablespoon chopped fresh thyme
Salt and Pepper
1 cup shredded Manchego or sharp or smoked Cheddar cheese
1/4 cup fresh flat-leaf parsley, chopped



Directions:

Heat a medium nonstick skillet over medium-high heat. Add the EVOO and chorizo. Cook for a minute or two, then add the onions and cook for 3 minutes. Add the black beans and pimientos and heat through for another minute to two.



In a large saucepan, bring the chicken stock and butter to a boil and stir in pumpkin. Add the polenta and stir until it masses, about 2 minutes. Remove from the heat and add the thyme, salt, pepper and cheese. Adjust the seasonings.



Pour or spoon the polenta onto the plates. Top with chorizo and beans and garnish with parsley, then serve.

Makes 4 or 6 servings.

Verdict:

Laura - Thumbs Up - This meal was fast and simple. It also tasted delicious. The polenta was very filling. This recipe would be 6 servings for my family.

Randy - Thumbs Down - Randy only ate the sausage. He doesn't like black beans and didn't want to try the polenta.

Nathan - Thumbs Up - Nathan loved the turkey sausage and beans. He had about three bites of the polenta. I call that a success.

Leftovers: The leftovers heated up well. I seem to have lots of polenta leftover. Next time I make it, I'll half the recipe.