Best Pumpkin Polenta With Chorizo And Black Beans Recipes

PUMPKIN POLENTA WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
• Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
• Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.

CREAMY PUMPKIN POLENTA

Steps:

• In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.

PUMPKIN POLENTA WITH CHORIZO AND BLACK BEANS

Steps:

• 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.
• Add in the black beans and red peppers; heat through for another minute or two.
• In a big saucepan, bring the chicken stock and butter to a boil; stir in the pumpkin.
• Add the polenta and stir until it masses (about 2 minutes).
• Remove pan from heat; add in thyme, salt, pepper, and cheese; stir to combine and adjust seasoning to taste.
• Pour or spoon the polenta onto plates; top with chorizo and beans; garnish with parsley.

PUMPKIN POLENTA WITH CHORIZO & BLACK BEANS

Steps:

• 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.

BLACK BEANS AND POLENTA

Steps:

• Add the oil to a saucepan and let get heated over medium heat.
• Add in onion; increase heat to high and stir/saute onion for 3 minutes or until tender.
• Add in the wine, garlic, and oregano; stir and cook for 1 minute.
• Drain one can of beans and add to saucepan; add in the other can of beans undrained; stir to combine.
• Cover pan and lower heat to medium; let cook while you are making the polenta; uncover and stir occasionally and season to taste with salt/pepper if needed.
• Add the vegetable broth and rosemary to a soup pot; cover and bring to a boil over high heat.
• Uncover and lower heat to medium.
• While whisking constantly, slowly and gradually add the cornmeal to the boiling broth.
• Continue whisking for 2-3 minuutes or until the mixture is a porridgelike consistency.
• Take polenta off burner and add in the cheese and margarine; stir to combine; season with salt and pepper if needed.
• Spoon polenta into individiual serving bowls; top with beans.
• Serve warm.

CREAMY PUMPKIN POLENTA

Steps:

• Bring water or stock and salt to boil. Reduce heat to a simmer.
• Stir in pumpkin.
• SLOWLY pour in corn meal while continuously stirring.
• An easy way of doing this is to pick up handfuls of cornmeal and let it run through your fingers in a very SLOW stream. NEVER STOP STIRRING.
• If mixture gets too thick and impossible to stir, add more boiling liquid.
• Once cornmeal has been added, stir in the small pieces of cream cheese (a little at a time) until cheese is completely melted and incorporated into the mixture.
• Continue cooking and stirring for about twenty minutes.
• If you don't cook the polenta long enough, you won't achieve the proper creamy consistency.
• Continue to add additional liquid as necessary.
• The proper consistency should be that of a thick Cream Of Wheat Cereal.
• Your spoon should be able to stand straight up when stuck in the middle and the mixture should pull away from the sides of the pot.
• Serve with pat of butter and enjoy!

PUMPKIN POLENTA WITH CHORIZO

Steps:

• Heat a medium nonstick pan over medium-high heat. Add olive oil and chorizo. Cook 1-2 minutes, then add onion and cook for another 3-4 minutes. In a large saucepan, bring chicken stock and butter to a boil and stir in the pumpkin. Return to a boil, whisk in the polenta and stir until it masses together, about 2 minutes (watch for splatters). Remove the polenta from the heat and add the thyme, salt, pepper and cheese. Adjust the seasoning. Pile the polenta on plates and top with the chorizo and beans. Garnish with parsley and serve.