Pumpkin Polenta with Chicken Chorizo

If you’ve ever talked to me about food, you’ve probably heard about this one oh….20 times? Its SO good. And pretty easy. If I could ever remember, I would make the polenta the night before…I always love it best the second day (it kind of sets a little more in the fridge) but its good if you eat it right away, too. Actually so good that we dug right in and forgot to take a picture.

chicken chorizo:
1 lb. ground chicken
4 cloves garlic, minced
1/4 c. cider vinegar
1/8 cup chili powder
1 tsp. cinnamon
1 tsp. cumin
combine all ingredients.

polenta:
3 c. chicken broth
1 T. butter
1 c. cornmeal
1 can pumpkin
1/2 c. FF mozzarella
bring the broth and butter to a boil. Add polenta and pumpkin and cook
until it masses, stirring constantly. Stir in cheese, salt, and pepper.

topping:
1 recipe chorizo
1 onion, chopped
1 can black beans
spray a pan with cooking spray and add the chicken and onion, cook through. Add beans and cook until heated.

Ladle the polenta onto a dish, and top with chorizo and bean mixture.

This supposedly makes 4 servings at approx. 5 WW points each (around 250 calories). In actuality it probably makes at least 6 servings. This stuff is filling!

loosely adapted from a recipe in Rachael Ray’s 365 and Jane Butel’s Tex-Mex Cookbook.

Tweet