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.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Reduce the heat to low and cook the polenta, stirring often, for 20-25 minutes or until thick and creamy.

Step 3

Stir in the pumpkin puree, butter, and Parmesan cheese. Adjust seasoning with additional salt, if needed. Keep warm over very low heat, stirring occasionally.

Step 4

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.

Step 5

Add the minced garlic, ground cumin, and smoked paprika to the skillet, stirring for 1 minute until fragrant.

Step 6

Crumble the chorizo into the skillet and cook for 5-7 minutes until browned and cooked through.

Step 7

Stir in the black beans and cook for another 2-3 minutes until heated through. Remove from heat and set aside.

Step 8

To serve, spoon the pumpkin polenta onto plates or bowls. Top with the chorizo and black bean mixture.

Step 9

Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Nutrition Facts

Serving size	(2075.6g)

Amount per serving	% Daily Value*
Calories	3221.5

Total Fat 176.7g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 370.5mg	0%
Sodium 7945.4mg	0%
Total Carbohydrate 273.9g	0%
Dietary Fiber 34.0g	0%
Total Sugars 25.6g
Protein 133.7g	0%

Vitamin D 107.4IU	0%
Calcium 1441.6mg	0%
Iron 19.2mg	0%
Potassium 2074.6mg	0%

*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.

Source of Calories

Fat: 49.4%

Protein: 16.6%

Carbs: 34.0%