Pumpkin Polenta with Chorizo and Beans

By milly1362

If you'd like to make it with chicken and spices instead try this version http://healthy-delicious.com/2007/03/pumpkin-polenta-with-chicken-chorizo/

Approx. 288 calories, 12 grams fat, 7.8 grams fiber, 12.6 grams protein

Ingredients

• 1 * 1 Tbsp butter
• 3 * 3 cups chicken stock
• 1 * 1 cup cornmeal
• 1 * 1 cup canned pumpkin
• 1 * 1 tsp olive oil
• 1/2 * 1/2 onion, chopped
• 2 * 2 links chorizo, casing removed and crumbled*
• 1 * 1 Tbs apple cider vinegar
• 1 * 1 tsp cumin
• 1 * 1 tsp cinnamon
• 2 * 2 cups black beans
• 1/4 * 1/4 cup cotija cheese

Details

Servings 4

Preparation

Step 1

Add butter and chicken stock to a medium saucepan set over high heat. Bring to a boil. Reduce heat to medium, and add cornmeal and pumpkin. Cook, stirring constantly, until the mixture thickens and becomes smooth (be very careful during this step! The mixture will bubble and pop and its very hot if it splashes on you!)

Meanwhile, set a sautee pan over medium heat. Add oil. When oil is heated, add the onions and cook until they begin to soften. Add the chorizo, and cook through. Add the vinegar, cumin, cinnamon, and beans. Cover and cook until heated through – about 5 minutes if cooking from frozen.

To serve, divide polenta between dishes. Top with the chorizo and bean mixture. Sprinkle the cheese over it all.