Creamy Polenta with Mushrooms, Chickpeas, and Olives

From Cooking Light


1 tablespoon extra-virgin olive oil
12 ounces sliced wild mushrooms (about 7 cups)
3 garlic cloves, minced
1 large red onion, 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 freshly ground black pepper
1/4 teaspoon kosher salt
12 mixed olives, pitted and coarsely chopped
1 (14.5-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
3 cups water
1/4 teaspoon kosher salt
1 cup stone-ground polenta or grits
2 ounces grated vegetarian Parmesan cheese (about 1/2 cup), divided
3 tablespoons coarsely chopped fresh flat-leaf parsley


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; sauté 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.