Pumpkin Polenta With Chorizo and Black Beans

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“Rachael Ray”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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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