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!

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.

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.

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.

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!

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

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.

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!

For more great recipes with Ground Chorizo, I suggest you check these recipes out:

📋 What Ingredients do I need

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.

🥣 How to make Pumpkin Polenta with Chorizo & Black Beans

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.