Pumpkin Polenta with Chorizo and Black Beans
1 tbsp evoo
1 lb Chorizo, casings removed, chopped
1 med onion, chopped
1 15oz can black beans, rinsed + drained
2 pimento or roasted peppers, chopped
3 cups chix stock
2 tbsp butter
1 14oz can pumpkin puree
1 cup cornmeal
1 cup shredded sharp cheddar
1 tsp dried thyme
Heat med non stick skillet to med-high. Add evoo and chorizo. Cook for a minuter or 2. Add onions and cook another 3 or 4 minutes. Add black beans and pimentos and cook another 1 or 2 minutes.
In large saucepan bring stock, butter, and thyme to boil then stir in pumpkin. Add cornmeal and stir until it comes together. Remove from heat and season with salt and add cheese.
Serve sausage mix over top of polenta.