Categories: Main Dish, Pork, Rachael Ray

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 cup shredded manchego cheese or 1 cup sharp cheddar cheese or 1 cup smoked cheddar cheese
• 1/4 cup fresh flat-leaf parsley, chopped

Directions

1. 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.

2. Add in the black beans and red peppers; heat through for another minute or two.

3. In a big saucepan, bring the chicken stock and butter to a boil; stir in the pumpkin.

4. Add the polenta and stir until it masses (about 2 minutes).

5. Remove pan from heat; add in thyme, salt, pepper, and cheese; stir to combine and adjust seasoning to taste.

6. Pour or spoon the polenta onto plates; top with chorizo and beans; garnish with parsley.

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