Vegetarian Pumpkin Polenta with Spinach and White Beans

• Chorizo
• Pimientos or roasted red peppers
• White beans (cannellini), rinsed and drained, for the black beans
• Vegetable stock for the chicken stock
• Pecorino (Italian sheeps-milk cheese) for the Manchego
• Another tablespoon of EVOO
• 2 garlic cloves, chopped
• 2 10-ounce boxes frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
• 1/4 teaspoon freshly grated or ground nutmeg (eyeball it)

1. Heat both tablespoons of EVOO (twice around the pan), in a skillet over medium heat.
2. Saute the onions and garlic for 3 to 4 minutes.
3. Stir in the beans and defrosted spinach and heat through.
4. Season the beans and spinach with salt, pepper, and nutmeg.
5. Heat the vegetable stock as you would the chicken stock and make the polenta as directed in the master recipe, #209, stirring in the Pecorino when you would the Manchego.
6. Top the polenta with the spinach and beans and serve.

chorizo, red peppers, white beans, vegetable stock, milk, another, garlic, spinach, freshly grated or ground nutmeg

Taken from www.epicurious.com/recipes/food/views/vegetarian-pumpkin-polenta-with-spinach-and-white-beans-374422 (may not work)