Pumpkin Polenta with Chorizo and Black Beans
Creamy, savory, and packed with bold flavors, this Pumpkin Polenta with Chorizo and Black Beans is the ultimate comfort food with a vibrant twist. This recipe combines the velvety texture of pumpkin-infused polenta with the smokiness of paprika-spiced chorizo and the hearty goodness of black beans. A touch of Parmesan cheese and butter makes the polenta extra indulgent, while fresh cilantro and lime wedges add a zesty finish. Ready in just 40 minutes, this dish is a perfect blend of rustic charm and gourmet flair, ideal for cozy weeknight dinners or impressing guests. Plus, it’s a delightful way to celebrate the warm, earthy flavors of pumpkin in a savory context.
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Recipe Information
Ingredients
- 1 cup coarse polenta or cornmeal
- 1 cup pumpkin puree
- 3 cups water
- 1 cup milk
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 cup grated Parmesan cheese
- 8 ounces chorizo sausage
- 1 cup cooked black beans
- 1 tablespoon olive oil
- 1 small diced onion
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro
- 1 for serving lime wedges
Instructions
In a medium saucepan, bring the water and milk to a gentle boil over medium heat. Add the salt and slowly whisk in the polenta, ensuring there are no lumps.
Reduce the heat to low and cook the polenta, stirring often, for 20-25 minutes or until thick and creamy.
Stir in the pumpkin puree, butter, and Parmesan cheese. Adjust seasoning with additional salt, if needed. Keep warm over very low heat, stirring occasionally.
While the polenta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic, ground cumin, and smoked paprika to the skillet, stirring for 1 minute until fragrant.
Crumble the chorizo into the skillet and cook for 5-7 minutes until browned and cooked through.
Stir in the black beans and cook for another 2-3 minutes until heated through. Remove from heat and set aside.
To serve, spoon the pumpkin polenta onto plates or bowls. Top with the chorizo and black bean mixture.
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1886 mg | 82% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 6.7 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 362 mg | 28% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 539 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
