Polenta with Mushrooms & Chickpeas (+ lots of variations)

Polenta with mushrooms and chickpeas adds up to a quick, hearty vegan main dish. Polenta is basically cooked cornmeal, and is pure comfort. All you need to complete the meal is a simple salad and a green vegetable.

Polenta is the Italian name for a basic cornmeal mush with a surprising amount of history, made of coarsely ground yellow cornmeal. Once it’s cooked, it’s a soft, comforting bed of grain — and a blank canvas for all kinds of toppings.

Mushrooms are a classic topping for polenta, and here we go one better by pairing them with chickpeas in balsamic glaze. It all adds up to a hearty, filling dish. 

Complete the meal: Here’s a kid-friendly meal (mine loved this when they were growing up): Top the polenta with vegan cheese shreds, and serve with lots of  steamed broccoli, and a platter of raw veggies.

Another meal idea: Serve with a salad of mixed greens with whatever you have on hand and some steamed asparagus. Or choose a simple but stunningly colorful salad like

Switch it up: Here are some other simple ways to top your warm polenta as a change from the mushroom and chickpea combination:

• Diced vegan feta and thinly sliced basil leaves
• Lightly cooked diced tomatoes and thinly sliced basil leaves
• Sliced brown mushrooms (lightly sautéed in olive oil)
• Sun-dried tomatoes, thinly sliced and dried tomatoes
• Sautéed garlic and wilted greens
• Cooked fresh corn kernels and thinly sliced scallions
• Sautéed onions and bell peppers

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Yield: 4 to 6

Polenta with Mushrooms & Chickpeas

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Polenta (cooked coarse-ground cornmeal) is a soft bed of grain for mushrooms & chickpeas; or see lots of variations in the Notes section.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 cups coarse yellow cornmeal (polenta)
• 2 tablespoons vegan butter
• 1 cup mozzarella-style vegan cheese shreds, optional
• 1 teaspoon salt, or to taste


Mushroom & chickpea topping (or see variations in Notes)

• 8 ounces white or brown mushrooms, cleaned and sliced
• 15-ounce can chickpeas, drained and rinsed
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon agave or natural granulated sugar
• Chopped fresh parsley, sliced scallion, or minced chives

Instructions

1. Combine the cornmeal with 2 cups of water in a large, deep saucepan and whisk together until smooth. Place on medium heat and bring to a simmer, whisking frequently, then stir in 5 cups additional water, whisking thoroughly after each cup is added.
2. Make sure that all lumps are whisked out, then cover and simmer for 15 minutes, lifting the lid to whisk occasionally, until smooth and thick. If the texture is too coarse for your taste, whisk in another cup of water and cook for 2 to 3 minutes longer. Repeat with 1/2 cup additional water as needed, until the cornmeal is cooked to your liking.
3. When done, stir in the vegan butter until melted, along with the vegan cheese, if using. Add salt to taste.
4. While the polenta is cooking, make the mushrooms and chickpeas. Clean and stem the mushrooms. Slice thinly; if the caps are large, cut them in half before slicing.
5. Heat a small skillet. Add the mushrooms and a little water. Cook over medium heat until wilted, about 3 to 4 minutes. Drain off any liquid that has formed.
6. Stir the chickpeas in with the mushrooms, then drizzle in the oil, vinegar, and agave. Turn the heat up to medium-high and continue to cook, stirring, until the chickpeas and mushrooms are nicely glazed and beginning to brown here and there, about 6 to 8 minutes. 
7. Distribute the cooked polenta between 4 or 6 bowls, then distribute the mushroom mixture over them. Sprinkle a little of the fresh herb of your choice over the top of each serving.

Notes

Here are some other simple ways to top your warm polenta as a change from the mushroom and chickpea combination:

• Diced vegan feta and thinly sliced basil leaves
• Lightly cooked diced tomatoes and thinly sliced basil leaves
• Sliced brown mushrooms (lightly sautéed in olive oil)
• Sun-dried tomatoes, thinly sliced and dried tomatoes
• Sautéed garlic and wilted greens
• Cooked fresh corn kernels and thinly sliced scallions
• Sautéed onions and bell peppers

If you like polenta with mushrooms, you might also enjoy …

Pan-Grilled Polenta with Spinach & Black Beans

See more vegan main dishes and gluten-free fare.