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Creamy Corn Grits (Polenta) with Mushrooms, Chickpeas & Olives

Creamy Corn Grits (Polenta) with Mushrooms, Chickpeas & Olives
Divided into 4 Servings

Calories 408 (22% from fat)
Fat 10 gram
Saturated Fat 3.5 gram
Trans Fat 0 gram
Cholesterol 15 mg.
Sodium 694 mg.
Carb. 62 gram
Fiber 9 gram
Sugar 7 gram
Sugar Alcohol 0 gram
Protein 17 gram

Divided into 6 Servings

Calories 272 (22% from fat)
Fat 6.6 gram
Saturated Fat 2.3 gram
Trans Fat 0 gram
Cholesterol 10 mg.
Sodium 462 mg.
Carb. 41 gram
Fiber 6 gram
Sugar 4.5 gram
Sugar Alcohol 0 gram
Protein 12 gram

Ingredients


1 Tbsp. extra virgin olive oil

12 ounces (about 4 cups) sliced wild mushrooms

3 tsp. garlic, minced

1 large red onion (2 cups), vertically sliced

1 Tbsp. chopped fresh thyme

1/2 cup dry white wine

3 Tbsp. balsamic vinegar

1 cup vegetable broth

1/2 tsp. black pepper, ground

1/4 tsp. salt

12 black olives, pitted and coarsely chopped

1 can (14.5 oz.) reduced sodium chickpeas (garbanzo beans), rinsed and drained

Corn Grits (Polenta)

3 cups water

1/4 tsp. salt

1 cup ground yellow corn grits

1/2 cup grated parmesan cheese

3 Tbsp. coarsely chopped fresh flat-leaf parsley


This recipe came from the March 2015 issue of Cooking Light. Divide it into 6 servings and it's a perfect starter for a light main course. Divide it into 4 servings and it makes a delicious light meal. The combination of tangy and salty had our tasting panel raving about it.

1. Heat a large non-stick frying pan over medium-high heat. Pour oil in the pan and swirl to coat. Add and mix together the mushrooms, garlic, onion and thyme. Stir frequently and sauté for about 8 minutes, until lightly browned.

2. Stir in the wine and vinegar and cook for 2 minutes, or until liquid is reduced by half. Then add the vegetable broth, pepper, salt, olives and chickpeas.

3. Bring everything to a boil, then reduce heat to medium and simmer for 6 more minutes, or until slightly thickened. When finished remove from heat and set aside.

4. Heat a medium sized non-stick pot over medium-high heat. Add 3 cups of water and salt, then bring to a boil.

5. Slowly whisk in the yellow corn grits. Reduce heat to low and cook for 30 minutes or until it gets thick and creamy, stirring frequently. When finished, stir in 1/4 cup of cheese.

6. Divide the cooked corn grits between 4 or 6 bowls and top evenly with the mushroom mixture. Sprinkle with the remaining cheese and parsley.

Yield: 4 or 6 Servings


Creamy Corn Grits (Polenta) with Mushrooms, Chickpeas & Olives 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later. For best results, don't freeze with the parsley, add that fresh when you re-heat later.

Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.

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