PUMPKIN POLENTA WITH CHORIZO & BLACK BEANS
This Pumpkin Polenta with Chorizo & Black Beans recipe comes to us from Rachael Ray but with some minor changes. A superb dish!
Provided by Chef Rodney
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 13
Steps:
- In a medium nonstick skillet over medium-high heat the olive oil and the chorizo. Cook for a minute or two.
- Add the onions and cook for 3 to 4 minutes. Add the black beans and red bell peppers and cook for another minute or two.
- In a large saucepan, bring the chicken stock and butter to a boil. Stir in the pumpkin puree. Add the polenta and stir until it thickens, about 2 minutes.
- Remove from the heat and add the thyme, salt, pepper and cheese.
- Spoon the polenta onto serving dishes. Top with the chorizo mixture.
- Optionally garnish with parsley.
Nutrition Facts : Calories 1096 kcal, Carbohydrate 77 g, Protein 53 g, Fat 65 g, SaturatedFat 27 g, Cholesterol 145 mg, Sodium 1642 mg, Fiber 15 g, Sugar 8 g, ServingSize 1 serving
PUMPKIN POLENTA WITH CHORIZO AND BLACK BEANS
Make and share this Pumpkin Polenta With Chorizo and Black Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 673.4, Fat 44.4, SaturatedFat 17.1, Cholesterol 95.5, Sodium 1313.3, Carbohydrate 35.8, Fiber 7.8, Sugar 5.4, Protein 33.3
BLACK BEANS AND POLENTA
Make and share this Black Beans and Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 47m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the oil to a saucepan and let get heated over medium heat.
- Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
- Add in the wine, garlic, and oregano; stir and cook for 1 minute.
- Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
- Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
- Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
- Uncover and lower heat to medium.
- While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
- Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
- Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
- Spoon polenta into individiual serving bowls; top with beans.
- Serve warm.
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