Pumpkin Polenta with Chorizo & Black Beans
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5 from 2 votes

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: chorizo, polenta, pumpkin
Servings: 4
Calories: 1096kcal
Author: Chef Rodney


  • 1 Tbsp Extra Virgin Olive Oil
  • 1 lb 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 & Pepper To Taste
  • 1 Cup Sharp Cheddar Cheese Shredded


  • 1/4 cup Fresh Parsley chopped


  • 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.


Calories: 1096kcal | Carbohydrates: 77g | Protein: 53g | Fat: 65g | Saturated Fat: 27g | Cholesterol: 145mg | Sodium: 1642mg | Potassium: 1474mg | Fiber: 15g | Sugar: 8g | Vitamin A: 21290IU | Vitamin C: 67mg | Calcium: 302mg | Iron: 7mg