Roasted Pumpkin Polenta with Pinto Beans
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
2 large servings
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Course
Dinner
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Cuisine
International
Roasted Pumpkin Polenta with Pinto Beans
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Enjoy something delicious and satisfying with this easy-to-make recipe.
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Ingredients
Pumpkin
- 1 sugar pie pumpkin small
Polenta
- ½ cup polenta
- 2 cups water or broth
- ¼ teaspoon salt sea salt
- 2 tablespoons butter
Beans
- 2 teaspoons olive oil
- 1 clove garlic minced
- 1 ½ cups pinto beans with liquid, cooked
- 1 chipotle in adobo sauce
- ½ teaspoon cumin ground
- 1/2 teaspoon salt sea salt
Toppings
- ¼ cup Pepitas toasted
- cilantro for topping
- feta cheese for topping, or Cotija
Instructions
- Preheat oven to 400˚F. Slice the pumpkin in half and place cut-side down in a roasting pan. Place in the oven and bake until the pumpkin is soft, 40 to 50 minutes. Remove from the oven, scoop out the seeds, and measure out about 1 ½ cups of the pumpkin.
- Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally. (full technique can be found here). Once the polenta is done, add in the pumpkin, stirring well to combine.
- While both the pumpkin and polenta are cooking, heat a small pan or skillet over medium-low heat. Add the olive oil along with the minced garlic. Cook for a minute, until fragrant. Measure in the pinto beans with liquid, chipotle, cumin, and salt. Cook until the beans are warm and most of the liquid is gone.
- Divide the polenta into two bowls and top with beans along with the pepitas, cilantro, and feta (optional).
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