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Creamy Polenta with Roasted Mushrooms and Chickpeas

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!
Prep Time10 minutes
Cook Time30 minutes
Course: Dinner
Cuisine: Vegan
Servings: 3 - 4 servings
Calories: 727kcal
Author: Chef Cindy

Ingredients

  • 3 cups water
  • ½ teaspoon salt
  • 1 cup polenta coarse ground cornmeal
  • 1 tablespoon vegan butter
  • 2 tablespoons nutritional yeast optional
  • 1 ½ pounds wild mushrooms chopped
  • 14 ounce chickpeas drained
  • 3 garlic cloves smashed
  • 4 sprigs thyme remove from stem
  • ¼ cup extra virgin olive oil
  • small bunch of spinach or kale cleaned & stems removed
  • salt & pepper to taste

Instructions

  • Preheat oven to 350°.
  • 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.
  • While the polenta is cooking, mix mushrooms, chickpeas, garlic, thyme and oil in a large bowl and spread on a parchment lined baking sheet.
  • 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.
  • 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

Nutrition

Calories: 727kcal | Carbohydrates: 102g | Protein: 26g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 468mg | Potassium: 1499mg | Fiber: 20g | Sugar: 14g | Vitamin A: 391IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 6mg