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Tuesday, September 11, 2012

Pumpkin Polenta with Kielbasa and Black Beans

Makes: 4 servings
  • 1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan
  • 1 Kielbasa sliced
  • 1 medium onion, chopped
  • 1 14 ounce can black beans, rinsed and drained
  • 1 T chili powder
  • 1 T cumin
  • 1 t oregano
  • 1/2 t cinnamon
  • 3 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 14 ounce can pumpkin puree
  • 1 cup quick-cooking or instant polenta
  • 1 tablespoon fresh thyme, chopped
  • Salt and freshly ground pepper
  • 1 cup shredded swiss cheese


Heat a medium nonstick skillet over medium-high heat. Add the EVOO (1 turn of the pan) and the kielbasa. Cook 1 to 2 minutes, then add the onion and cook for another 3 to 4 minutes. Add the black beans, chili powder, cumin, oregano and cinnamon and heat through, another 1 to 2 minutes.
In a large saucepan, bring the 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, 2 minutes. (Watch out for splatters.) Remove the polenta from the heat and add the thyme, salt, pepper and cheese. Adjust the seasonings. Pile the polenta on plates and top with the sausage and beans.
Adapted from: 365 No Repeats - Rachael Ray

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