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!

Pumpkin Polenta with Chorizo & Black Beans

Now that it’s November, my wife expects me to make as many recipes with Pumpkin. I have tons on polenta is my pantry so I decided to make this Pumpkin Polenta with Chorizo & Black Beans dish.

pork chorizo in skillet

The original recipe comes from our friend Rachael Ray but I took a few liberties along the way. Nothing major that would alter the awesome flavor of Rachael’s dish.

Pumpkin Polenta with Chorizo & Black Beans

Not only is this a beautiful dish, but it also tastes great! You can definitely taste the pumpkin in the polenta but it is not overpowering like you would expect given the color. A perfect balance in my opinion.

Pumpkin Polenta with Chorizo & Black Beans

The Chorizo and Black Bean mixture pairs perfectly with the pumpkin polenta. You can use mild or spicy Chorizo based on your preference.

I also used a little less red pepper and onion than Rachael called for in her original recipe. Again my personal preference. I would suggest you experiment a bit as I did!

Pumpkin Polenta with Chorizo & Black Beans

An alternative to using chicken broth is Better Than Bouillon. I often use it when I don’t have broth on-hand.

Pumpkin Polenta with Chorizo & Black Beans

Never heard of Polenta and curious what it is? It’s basically boiled cornmeal which is ground yellow or white dried corn.

Polenta is a good choice if you are looking to lose weight as it is really low in carbs. If you are really interested in its health benefits, I would suggest this wonderful article on health benefits of Polenta.

Pumpkin Polenta with Chorizo & Black Beans

For another great Polenta dish, make sure you try my Creamy Polenta with Parmigiano-Reggiano. A healthier side dish than Mashed Potatoes.

For a delicious chorizo based chili, you MUST try my Spicy Chorizo and Bean Chili. One of my favorites!

Pumpkin Polenta with Chorizo & Black Beans

You will need the following ingredients to make this Pumpkin Polenta with Chorizo & Black Beans recipe (see recipe card for quantities): Extra Virgin Olive Oil, Chorizo, Yellow Onion, Black Beans, Red Bell Pepper, Low Sodium Chicken Broth, Unsalted Butter, Pumpkin Puree, Polenta, Fresh Thyme, chopped, Salt & Pepper, Sharp Cheddar Cheese.

  1. In a medium nonstick skillet over medium-high heat the olive oil and the chorizo. Cook for a minute or two.
  2. 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.
  3. 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.
  4. Remove from the heat and add the thyme, salt, pepper and cheese.
  5. Spoon the polenta onto serving dishes. Top with the chorizo mixture.
  6. Optionally garnish with parsley.
Pumpkin Polenta with Chorizo & Black Beans

Printable Recipe Card

Pumpkin Polenta with Chorizo & Black Beans

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!
4.67 from 3 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 1096 kcal

Equipment

  • Skillet
  • Saucepan

Ingredients
 

  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb Ground Chorizo, casing removed, chopped
  • 1 Med Yellow Onion, chopped
  • 15 oz Black Beans, rinsed and drained
  • 1 Large Red Bell Pepper, roasted & chopped
  • 3 cups Low Sodium Chicken Broth
  • 2 Tbsp Unsalted Butter
  • 2 Cups Pumpkin Puree
  • 1 Cup Polenta
  • 1 Tbsp Fresh Thyme, chopped
  • Salt and Pepper, To Taste
  • 1 Cup Sharp Cheddar Cheese, Shredded
Optional
  • ¼ cup Fresh Parsley, chopped

Instructions
 

  • 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

Calories: 1096kcalCarbohydrates: 77gProtein: 53gFat: 65gSaturated Fat: 27gCholesterol: 145mgSodium: 1642mgPotassium: 1474mgFiber: 15gSugar: 8gVitamin A: 21290IUVitamin C: 67mgCalcium: 302mgIron: 7mg

Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

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One Comment

  1. Brandi says:

    I’ve never had pumpkin polenta before. It was surprisingly good. The meat abs bean mixture with it really gave it a nice overall flavor.

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