INGREDIENTS
1 14.5 ounce can
Chickpeas, unsalted
3 tbsp
Flat-leaf parsley, fresh
3
Garlic cloves
1
Mushroom medley
12 oz
Mushrooms, wild
1
Red onion, large
1 tbsp
Thyme, fresh
1 cup
Polenta or grits, stone-ground
1 cup
Vegetable broth, organic
3 tbsp
Balsamic vinegar
12
Olives, mixed pitted and coarsely chopped
1
Polenta
1/2 tsp
Black pepper, freshly ground
1/2 tsp
Kosher salt
1 tbsp
Olive oil, extra-virgin
1/2 cup
grated vegetarian parmesan cheese, grated vegetarian
1/2 cup
White wine, dry
3 cups
Water