Creamy Polenta with Sauteed Mushrooms, Chickpeas & Thyme

Yes, hearty can be healthy! Polenta is a creamy cornmeal dish that's perfect for the cooler months. Paired with sauteed mushrooms, olives and thyme, this dish definitely qualifies as "ultimate comfort food."

Recipe from Magazine, Jan/Feb. 2016, Page 143

Serves 6. Cook time 46 min.


  • 1/4 tsp Himalayan salt
  • 1 cup stone-ground polenta or grits
  • 2 oz grated Parmesan (about 1/2 cup)
  • 3 Tbsp. coarsely-chopped fresh flat-leaf parsley

Mushroom Medley:

  • 1 Tbsp. extra virgin olive oil
  • 12 oz sliced wild mushrooms (about 7 cups)
  • 3 cloves garlic, minced
  • 1 large red onion, sliced vertically (about 2 cups)
  • 1 Tbsp. chopped fresh thyme
  • 1/2 cup dry white wine
  • 3 Tbsp. balsamic vinegar
  • 1 cup organic vegetable broth
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp Himalayan salt
  • 12 mixed olives, pitted and coarsely chopped
  • 1 14.5 oz can unsalted chickpeas, rinsed and drained


1. Prepare mushrooms: Heat a large skillet over medium-high heat. Add oil, swirl to coat. Add mushrooms, garlic, onion and thyme; saute, stirring frequently, until lightly browned, about 8 minutes. Add wine and vinegar; cook until liquid is reduced by half, about 2 minutes. Add broth, pepper, salt, olives and chickpeas; bring to a boil. Reduce heat to medium and simmer until slightly thickened, about 6 minutes.

2. Make polenta: In a medium, heavy saucepan, bring 3 cups salted water to a boil over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low; cook, stirring frequently, until think and creamy, about 30 minutes. Stir in 1 oz cheese.

3. Divide polenta among 6 shallow bowls. Top with mushroom mixture, sprinkle with remaining 1 oz cheese and parsley and serve.

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