Rating: 4 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Look for stone-ground polenta or grits for this dish. Admittedly, they take a bit longer to cook, but the results are worth it, adding a creamier texture and hearty, nutty flavor to the dish.

Jeanne Kelley
Recipe by Cooking Light March 2015

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 6 (serving size: about 1/2 cup polenta and 1 cup mushroom mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Divide polenta evenly among 6 shallow bowls. Top evenly with mushroom mixture. Sprinkle evenly with remaining 1 ounce cheese and parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

251 calories; fat 6.6g; saturated fat 2g; mono fat 2.5g; poly fat 0.4g; protein 10g; carbohydrates 35g; fiber 4g; cholesterol 8mg; iron 2mg; sodium 510mg; calcium 159mg.
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