INGREDIENTS
2 tbsp
olive oil
8 oz
baby portobello mushrooms, (sliced)
2
garlic cloves, (minced)
1 cup
dry Marsala wine
2 tbsp
lemon juice, (or to taste)
1 tsp
rubbed sage
1/2 tsp
black pepper
1/4 tsp
salt
2 tbsp
chopped fresh parsley
1 oz
can or 1 3/4 cups cooked chickpeas, (rinsed and drained)
1 cup
polenta grits
2 cups
water
1 cup
unflavored soy or almond milk
1/2 tsp
salt
1/4 tsp
pepper