Pumpkin Polenta with Chorizo and Black Beans

Holy cow, one of the fastest and yummiest meals in a long time. I have had polenta a few times in the past, but never really enjoyed it. So I am not even sure why I decided to try this recipe... But I did--and boy, am I glad! The Child and the Husband both enjoyed it greatly, and the Husband and I fought over who will get the leftovers.

Two notes on ingredients:
1. Surprisingly, I had a really tough time finding quick-cooking or instant polenta. Safeway and Whole Foods offered precooked polenta, and that would not have worked for this recipe. So luckily I found it at the World Market.
2. I did not have Chorizo so I used spinach-feta brats from Costco. I think any flavored sausage or brat will do.

From Rachel Ray's 365: No Repeats

• 1 tablespoon olive oil
• 3/4 lbs chorizo, casing removed, chopped
• 1 medium onion
• 1 15 oz. can of black beans, rinsed and drained
• 2 pimiento peppers or roasted red peppers, chopped
• 3 cups chicken stock or broth (I used about a cup of fat-free, low-sodium chicken stock and the rest--water)
• 2 tablespoons unsalted butter (I used the soy spread that we use as butter)
• 1 14 oz. can pumpkin puree
• 1 cup quick-cooking or instant polenta
• 1 tablespoon chopped fresh thyme (from 4 sprigs)
• salt and pepper to taste
• 1 cup shredded Manchego or sharp or smoked Cheddar
• 1/2 cup fresh chopped parsley (I did not use that--the Child is not a fan)

1. Heat a medium nonstick skillet over medium-high heat. Add olive oil and chorizo. Cook for a minute or two, then add the onions and cook for 3-4 minutes. Add black beans and pimientos and heat through another minute or two.

2. In a large saucepan, bring the chicken broth and butter to boil and stir in the pumpkin. Add the polenta and stir until it masses, about 2 minutes (with the type of polenta I got at World Market, I ended up stirring it for more like 4-5 minutes to make sure it got cooked because directions of the box said "ready in 5-6 minutes"). Remove from heat and add the thyme, salt, pepper and cheese.

3. Pour or spoon the polenta onto plates. Top with chorizo and beans and garnish with parsley, then serve.

Yield: 4 servings