Pumpkin Polenta With Chorizo And Black Beans

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

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.

extra virgin olive oil, chorizo sausage, onion, black beans, red peppers, chicken stock, unsalted butter, pumpkin puree, polenta, thyme, salt, fresh ground black pepper, cheddar cheese, parsley

Taken from www.food.com/recipe/pumpkin-polenta-with-chorizo-and-black-beans-185212 (may not work)