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A large bowl of food with made with polenta, roasted mushrooms and chickpeas

Creamy Polenta with Roasted Mushrooms and Chickpeas

  • Author: Chef Cindy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 3 - 4 servings 1x
  • Category: Dinner
  • Method: Roast
  • Cuisine: Vegan

Description

Creamy Polenta with Roasted Mushrooms & Chickpeas is a delicious easy to make meal with just a few simple ingredients. A vegan “comfort” meal that will satisfy everyone!


Ingredients

Scale

3 cups water

1/2 teaspoon salt

1 cup polenta (coarse ground cornmeal)

1 tablespoon vegan butter

2 tablespoons nutritional yeast (optional)

1 1 /2 pounds wild mushrooms, chopped

14 ounce chickpeas, drained

3 garlic cloves, smashed

4 sprigs thyme, remove from stem

1/4 cup extra virgin olive oil

small bunch of spinach or kale, cleaned & stems removed

salt & pepper to taste


Instructions

  1. Preheat oven to 350°.
  2. In a medium size pot, heat 3 cups water and salt  to a boiling. Whisk in corn grits to prevent from clumping together. Simmer for approximately 30 minutes, add in more water if necessary to keep it creamy. When done, stir in vegan butter and nutritional yeast. Add more salt if desired.
  3. While the polenta is cooking, mix mushrooms, chickpeas, garlic, thyme and oil in a large bowl and spread on a parchment lined baking sheet.
  4. Roast for 25-30 minutes. Toss halfway thru so the mushrooms & chickpeas crisp all around. Stir in the greens within the last 5 minutes until they wilt. Add salt & pepper to taste.
  5. Divide polenta into bowls and top with the mushroom & chickpea mixture.

Notes

* Substitute water with vegetable broth for cooking polenta – adds a little extra flavor

Keywords: mushroom polenta recipe, is polenta healthy, polenta vs. cornmeal, creamy polenta vegan