If you are looking for a hearty and flavorful fall dish, look no further than pumpkin polenta with chorizo. This dish is made with creamy polenta, roasted pumpkin, and spicy chorizo, and it is sure to warm you up on a cold night. Pumpkin polenta with chorizo is also a relatively easy dish to make, and it can be tailored to your own taste preferences. For example, if you like things spicy, you can add more chorizo or cayenne pepper. And if you are a vegetarian, you can omit the chorizo altogether.
**In this article, you will find three recipes for pumpkin polenta with chorizo**:
1. The first recipe is for a classic pumpkin polenta with chorizo.
2. The second recipe is for a vegetarian pumpkin polenta with chorizo.
3. The third recipe is for a spicy pumpkin polenta with chorizo.
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
PUMPKIN POLENTA WITH VEGETABLES
Quick-cooking polenta gets whisked with pumpkin puree, then topped with roasted Brussels sprouts and butternut squash for a healthy, satisfying meal.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Toss the Brussels sprouts and butternut squash with the olive oil on a rimmed baking sheet; season with salt and pepper. Spread in an even layer. Bake until tender and browned, about 30 minutes.
- Meanwhile, bring 4 cups water, the milk and 1/2 teaspoon salt to a simmer in a large saucepan over medium-high heat. Whisk in the polenta. Bring to a boil, then reduce the heat to low. Cook, stirring often, until creamy, about 6 minutes. Whisk in the pumpkin puree. Cook, whisking, until warmed through, about 4 minutes.
- Remove from the heat and stir in the grated parmesan, butter and sage; season with salt. Top each serving with the roasted vegetables and shaved parmesan; drizzle with olive oil.
CREAMY PUMPKIN POLENTA
Sometimes I like to hollow out a pumpkin and serve this creamy, hearty polenta inside it. The salted pumpkin seeds add a fun crunch. -Debi George, Mansfield, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large heavy saucepan, bring water and salt to a boil., Reduce heat to a gentle boil; slowly whisk in cornmeal and nutmeg. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in pumpkin and cream cheese until smooth. Sprinkle each serving with pumpkin seeds if desired.
Nutrition Facts : Calories 191 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 453mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges
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
CHORIZO PUMPKIN PASTA
I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
PUMPKIN POLENTA WITH CHORIZO
Categories Dinner Casserole/Gratin
Number Of Ingredients 13
Steps:
- Heat a medium nonstick pan over medium-high heat. Add olive oil and chorizo. Cook 1-2 minutes, then add onion and cook for another 3-4 minutes. In a large saucepan, bring chicken stock and butter to a boil and stir in the pumpkin. Return to a boil, whisk in the polenta and stir until it masses together, about 2 minutes (watch for splatters). Remove the polenta from the heat and add the thyme, salt, pepper and cheese. Adjust the seasoning. Pile the polenta on plates and top with the chorizo and beans. Garnish with parsley and serve.
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
Tips:
- Use fresh pumpkin: Fresh pumpkin has a sweeter, more intense flavor than canned pumpkin. If you can, use fresh pumpkin for the best results.
- Roast the pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor. Be sure to roast the pumpkin until it is tender and slightly caramelized.
- Use good quality polenta: Polenta is a type of cornmeal that is used to make a variety of dishes. For this recipe, use a good quality polenta that is made from stone-ground corn. This will give the polenta a more flavorful and textured result.
- Cook the polenta according to the package directions: Polenta can be cooked in a variety of ways, but for this recipe, it is best to follow the package directions. This will ensure that the polenta is cooked properly and has the right consistency.
- Add the chorizo and pumpkin to the polenta: Once the polenta is cooked, stir in the chorizo and pumpkin. Cook until the chorizo is heated through and the pumpkin is warmed.
- Season the polenta to taste: Season the polenta with salt, pepper, and any other desired spices. Taste the polenta and adjust the seasonings as needed.
- Serve the polenta immediately: Polenta is best served immediately after it is cooked. Serve it with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Conclusion:
This pumpkin polenta with chorizo is a delicious and easy-to-make dish that is perfect for a fall meal. The polenta is creamy and flavorful, and the chorizo and pumpkin add a savory and smoky flavor. This dish is sure to be a hit with your family and friends.
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