Creamy Polenta with Mushrooms, Chickpeas, and Olives
Photo: Randy Mayor; Styling: Lindsey Lower
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.
How to Make It
Step 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.
Step 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.
Step 3
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.
You May Like
Interesting...
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.
Decent Meatless Dinner
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.
Great dish made of simple ingredients
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.
TexasEx2001's Review
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.
Danielle71's Review
Very delicious! I used cornstarch to thicken te sauce.
Good recipe