Creamy Polenta With Mushrooms, Chickpeas, And Olives Recipe

Name: Creamy Polenta With Mushrooms, Chickpeas, And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: mushroom MEDLEY; 1 tablespoon extra-virgin olive oil; 12 ounces wild mushrooms sliced, about 7 cups; 3 garlic cloves minced; 1 red onion large, vertically sliced, about 2 cups; 1 tablespoon chopped fresh thyme; 1/2 cup dry white wine; 3 tablespoons balsamic vinegar; 1 cup organic vegetable broth; 1/2 teaspoon ground black pepper freshly; 1/4 teaspoon kosher salt; 12 olives mixed, pitted and coarsely chopped; 14 1/2 ounces chickpeas unsalted, garbanzo beans, rinsed and drained; polenta; 3 cups water; 1/4 teaspoon kosher salt; 1 cup polenta stone-ground, or grits; 2 ounces vegetarian Parmesan cheese grated, about 1/2 cup, divided; 3 tablespoons fresh flat leaf parsley coarsely chopped

Servings: persons

mushroom MEDLEY
1 tablespoon extra-virgin olive oil
12 ounces wild mushrooms sliced, about 7 cups
3 garlic cloves minced
1 red onion large, vertically sliced, about 2 cups
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
3 tablespoons balsamic vinegar
1 cup organic vegetable broth
1/2 teaspoon ground black pepper freshly
1/4 teaspoon kosher salt
12 olives mixed, pitted and coarsely chopped
14 1/2 ounces chickpeas unsalted, garbanzo beans, rinsed and drained
polenta
3 cups water
1/4 teaspoon kosher salt
1 cup polenta stone-ground, or grits
2 ounces vegetarian Parmesan cheese grated, about 1/2 cup, divided
3 tablespoons fresh flat leaf parsley coarsely chopped

1
To prepare medley, heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms, garlic, onion, and thyme; saute 8 minutes or until lightly browned, stirring frequently. Add wine and vinegar; cook 2 minutes or until liquid is reduced by half. Add broth, pepper, 1/4 teaspoon salt, olives, and chickpeas; bring to a boil. Reduce heat to medium; simmer 6 minutes or until slightly thickened.
2
To prepare polenta, bring 3 cups water and 1/4 teaspoon salt to a boil in a medium, heavy saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook 30 minutes or until thick and creamy, stirring frequently. Stir in 1 ounce cheese.
3
Divide polenta evenly among 6 shallow bowls. Top evenly with mushroom mixture. Sprinkle evenly with remaining 1 ounce cheese and parsley.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: mushroom MEDLEY, 1 tablespoon extra-virgin olive oil, 12 ounces wild mushrooms sliced, about 7 cups, 3 garlic cloves minced, and more.

Yes, Creamy Polenta With Mushrooms, Chickpeas, And Olives falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Polenta With Mushrooms, Chickpeas, And Olives

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