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Polenta of the Day

Updated: May 3, 2018

Creamy Polenta with Mushrooms, Chickpeas, and Olives

I love this hearty dish on days that still linger with cold spells as it warms your belly! Use vegan cheese to make this 100% plant based! Yumm!

Dig it? xxox Dunya



  • 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


  • 3 cups water

  • 1/4 teaspoon kosher salt

  • 1 cup stone-ground polenta or grits

  • 2 ounces grated vegan Parmesan cheese (about 1/2 cup), divided

  • 3 tablespoons coarsely chopped fresh flat-leaf parsley

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.

Dig in!


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