After Saturday hospital rounds this morning I brought home Krispy Kreme doughnuts for the kids and we spent a few hours cleaning the house. Lunch ended up being vegetarian which makes me feel better about the dozen doughnuts that just disappeared.
This is a March Cooking Light recipe and the first time I’ve ever made polenta from the bag, typically we just buy that pre-made tube from the italian aisle of the grocery store. Obviously they turned out better. After the polenta is complete you add 1 ounce of parmesan.
This recipe is very simple and takes about 40 minutes total, the polenta itself needs 30 minutes of stirring and simmering to prepare. The main ingredients of chickpeas, red onions, mushrooms, garlic and thyme sauté for 8 minutes before some white wine, balsamic vinegar, and vegetable broth are added. This simmers for an additional 6 minutes to reduce the liquid by half.
The results taste like a vegetarian stew, it has a very hearty taste from the meaty mushrooms and chickpeas overlying a bed of creamy polenta that reminds me of beef over mashed potatoes. I thought this recipe was excellent, it would be perfect to present to vegetarian guests and enjoy on a cold day. Definitely a comfort dish.