The part that intrigued me the most was the pumpkin polenta. Here is a shot during the cooking.
I cooked the onions a little more than what the recipe calls for waiting for the onions to just turn translucent.
I was right the Pumpkin Polenta, was amazing. I will be doing that part of the recipe again. I did find the Chorizo mix a bit to overwhelming. I would have rathered have had more beans less Chorizo. But this could be that I used Boars Head brand rather than a Spanish brand. Don't get me wrong I did enjoy the recipe it was quite delicious.
I could also see using the recipe as a Tapa by letting the Pumpkin Polenta set up. cut it into squares or cut out circles. Frying the polenta nice and crisp. Than using a spoonful of the topping to finish it off. Another thought would be to use the Chorizo topping as an omelet filler.
The recipe is below
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Pumpkin Polenta with Chorizo and Black Beans
From: 30-Minute Meals » 4 Servings
- 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
- 3/4 pound chorizo, casings removed (if desired) and meat chopped
- 1 medium onion, chopped
- One 14-ounce can black beans, rinsed and drained
- 2 pimiento peppers or roasted red peppers, chopped
- 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 EVOO (1 turn of the pan) 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.