Creamy Polenta with Mushrooms, Chickpeas, and Olives
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  • MUSHROOM MEDLEY 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 POLENTA 3 cups water 1/4 teaspoon kosher salt 1 cup stone-ground polenta or grits 2 ounces grated vegetarian Parmesan cheese (about 1/2 cup), divided 3 tablespoons coarsely chopped fresh flat-leaf parsley



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