Ingredients

4 servings

　　1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)

　　3/4 pound chorizo, casing removed, chopped

　　1 medium onion, chopped

　　1 15-ounce can black beans, rinsed and drained

　　2 pimiento peppers or roasted red peppers, chopped

　　3 cups chicken stock or broth

　　2 tablespoons unsalted butter

　　1 14-ounce can pumpkin puree

　　1 cup quick-cooking or instant polenta (found in Italian foods or specialty aisles)

　　1 tablespoon chopped fresh thyme (from 4 sprigs)

　　Salt and freshly ground black pepper

　　1 cup shredded Manchego (Spanish sheep’s-milk cheese) or sharp or smoked Cheddar

　　1/4 cup fresh flat-leaf parsley (a generous handful), chopped

　　

Step 1

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

　　

Step 2

In a large saucepan, bring the chicken stock and butter to a boil and stir in the pumpkin. Add the polenta and stir until it masses, about 2 minutes. Remove from the heat and add the thyme, salt, pepper, and cheese. Adjust the seasonings. Pour or spoon the polenta onto plates. Top with chorizo and beans and garnish with parsley, then serve.

　　Rachael Ray 365: No Repeats