Creamy Polenta With Mushrooms, Chickpeas, And Olives

• 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

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; saute 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.
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mushroom medley, extravirgin olive oil, wild mushrooms, garlic, red onion, thyme, white wine, balsamic vinegar, vegetable broth, freshly ground black pepper, kosher salt, mixed olives, unsalted chickpeas, water, kosher salt, stoneground polenta, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/creamy-polenta-mushrooms-chickpeas-olives (may not work)