Creamy Polenta with Mushrooms, Chickpeas, and Olives

Polenta, a popular Italian dish made from ground cornmeal, offers several health benefits. It's a rich source of complex carbohydrates, providing sustained energy. Additionally, polenta is naturally gluten-free, making it suitable for those with gluten sensitivities. It's low in fat and contains dietary fiber, which promotes digestive health and helps manage blood sugar levels. Polenta also contains essential vitamins and minerals, such as vitamin A, vitamin C, and iron. Furthermore, the cornmeal used in polenta contains antioxidants that can combat free radicals in the body. When prepared with minimal added fats and served with nutrient-rich toppings like vegetables, polenta can be a delicious and nutritious addition to a balanced diet.

Ingredients

MUSHROOM MEDLEY

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

POLENTA

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

Preparation

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.