PUMPKIN POLENTA WITH CHORIZO AND BLACK BEANS
Make and share this Pumpkin Polenta With Chorizo and Black Beans recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 673.4, Fat 44.4, SaturatedFat 17.1, Cholesterol 95.5, Sodium 1313.3, Carbohydrate 35.8, Fiber 7.8, Sugar 5.4, Protein 33.3
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!
Provided by Chef Rodney
Categories Main Course Side Dish
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1096 kcal, Carbohydrate 77 g, Protein 53 g, Fat 65 g, SaturatedFat 27 g, Cholesterol 145 mg, Sodium 1642 mg, Fiber 15 g, Sugar 8 g, ServingSize 1 serving
CREAMY PUMPKIN POLENTA
This rich polenta makes a unique side dish. Use it instead of the typical potatoes or rice at holiday meals. Can be made vegetarian by using vegetable stock!
Provided by Cynna
Categories Christmas
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 177.3, Fat 3.5, SaturatedFat 0.8, Cholesterol 6, Sodium 683.4, Carbohydrate 29.5, Fiber 2.4, Sugar 3.7, Protein 7.5
EASY OVEN-BAKED PUMPKIN POLENTA
Make and share this Easy Oven-Baked Pumpkin Polenta recipe from Food.com.
Provided by Pinay0618
Categories Grains
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Generously coat a 3-quart baking dish with cooking spray.
- Combine water, salt and cornmeal in dish, mixing well (the mixture will separate). Bake, uncovered, 40 minutes. Remove from oven; stir in pumpkin, sour cream, pepper, nutmeg and half the cheeses. Bake 10 minutes.
- Remove from oven, top with remaining cheese, and place under the broiler for a few minutes, until top is brown and bubbly. Let stand 5 minutes before serving.
Nutrition Facts : Calories 207.4, Fat 10.4, SaturatedFat 5.8, Cholesterol 29.6, Sodium 775.1, Carbohydrate 19.3, Fiber 2.2, Sugar 1.3, Protein 10.2
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