Creamy Polenta with Balsamic Roasted Vegetables & Garlic Chickpeas

• Vegetarian

• Produce

  • 1 cup Brussels sprouts
  • 1 cup Button mushrooms
  • 1 15 oz can Chickpeas
  • 1 tsp Garlic powder
  • 1/2 Red onion

• Canned Goods

  • 1 cup Vegetable broth, low-sodium

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Black pepper, Cracked
  • 1/2 cup Course grain cornmeal
  • 1 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 tbsp Wegman's basting oil

• Dairy

  • 1 tbsp Butter, vegan or regular

• Liquids

  • 1 cup Water

Found on pumpkinandpeanutbutter.com

Ingredients

• 1 cup water
• 1 cup low sodium vegetable broth
• 1 teaspoon salt
• 1/2 cup course grain cornmeal (or polenta)
• 1 tablespoon butter (vegan or regular)
• 1 cup brussels sprouts, halved
• 1 cup button mushrooms, quartered
• 1/2 red onion, sliced
• 1 tablespoon Wegmans Basting Oil, or extra virgin olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper
• 1 15 oz can chickpeas, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper

Directions

• Preheat the oven to 400 degrees F. Spread drained and rinsed chickpeas over a paper towel and dry using another paper towel. Pour dried chickpeas into a bowl and coat with olive oil, garlic powder, salt, and pepper. Spread across a baking sheet and roast for 30-40 minutes, or until desired crispiness.
• Toss chopped vegetables with olive oil (or basting oil), balsamic vinegar, salt, and pepper. Spread across a baking sheet and roast for 25-30 minutes, stirring once or twice during cook time.
• Boil 1 cup of water and 1 cup of vegetable broth on the stove. Whisk in the polenta and salt until the mixture has become slightly thick. Turn down to a low simmer and cover. Every 5-10 minutes, take off the lid and whisk vigorously, then replace lid. Cook for a total of 20-30 minutes, or until polenta has reached your desired consistency. Turn heat off and stir in butter.
• Time to plate! Start with a large scoop of polenta, then top with a large serving of roasted veggies and a handful of garlic chickpeas. Sprinkle with fresh chopped parsley and cracked black pepper, if desired!