Pumpkin Polenta with Chorizo and Black Beans

From Rachael Ray: 365 No Repeats

1 Tbsp extra-virgin olive oil
3/4 pound chorizo, casing removed, chopped
1 medium onion, chopped
1 15oz can black beans, rinsed and drained
2 pimiento peppers or roasted red peppers, chopped
3 C chicken stock or broth
2 Tbsp unsalted butter
1 14oz can pumpkin puree
1 C quick-cooking or instant polenta (found in Italian foods or specialty aisles)
1 Tbsp chopped fresh thyme
salt and fresh ground black pepper
1 C shredded Manchego (Spanish cheese) or sharp or smoked Cheddar
1/4 C fresh flat-leaf parsley, chopped

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

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 on plates. Top with chorizo and beans and garnish with parsley, then serve.