Creamy Polenta with Mushrooms, Chickpeas, and Olives

Subbed goat cheese for parm which was a good idea. There was too much liquid so I'd recommend using 1/2 cup broth

This is okay but I'm not sure the end result was worth the effort for us. It's a little bland if you prefer strong, bold, spicy flavors.

This was quick to prep and prepare.  I have to say I enjoyed this more the next day for lunch topped with low fat feta cheese rather than the parmesan suggested.  Also, instead of 3 cups of water, I used 1 cup of non fat milk and 2 cups of water in my polenta.

I deducted one star for the polenta cooked in water (really?); instead I made "real" polenta with fresh-milled popcorn, slow-cooked over the stove in milk.  I didn't have parm so I stirred some goat cheese into the polenta and used Gruyere to grate over the dish.  I also didn't have white wine so I subbed 1T of the balsamic with white wine vinegar.  I also reduced the onions by half (I agree that 1 cup would have been too much).  Despite these changes I think the dish was close to recipe; and it made a tasty, homey and filling vegetarian supper, served with steamed sugar snap peas.  With the exception of the polenta and onions I would make this to-recipe next time. 

The taste of the vegetables was remarkably delicious. I added more olives because I love them and next time I would decrease the onions. There were tons. The polenta was a little plain too but mixed in with the vegetables it was ok. Next time I would add more water and seasoning to it. Great vegetarian dish.

Very delicious! I used cornstarch to thicken te sauce.