This recipe for Chickpea and Mushroom Marsala Over Creamy Polenta is not only vegan but gluten-free and dairy-free. The polenta, made creamy with almond milk, is so good I’m looking for other recipes to pair it with.
Credit for this recipe goes to “Alissa”. I don’t know this person but the name printed out on my recipe as the author. Kudos to Alissa for this great Meatless Mondays dish.
Chickpea and Mushroom Marsala Over Creamy Polenta
Chickpea and Mushroom Marsala
2 Tbs. olive oil
8 oz. baby portabella mushrooms, sliced
2 cloves garlic, minced
1 cup dry Marsala wine
2 Tbs. lemon juice, freshly squeezed
1 tsp. rubbed sage
1/2 tsp black pepper
1/4 tsp. salt
2 Tbs. fresh parsley, chopped
1-14 oz. can or 1-3/4 cups cooked chickpeas, rinsed and drained
Coat the bottom of a large skillet with the olive oil over medium heat. Add the mushrooms in an even layer. Cook until the mushrooms are lightly browned, about 5 minutes. Add the garlic and cook 1 minute more. Add Marsala wine, lemon juice, sage, salt and pepper. Stir and bring to a simmer. Lower heat and simmer until the sauce is thickened and syrupy, about 10 minutes. Add chickpeas and stir, Cook about 1 minute more, just until chickpeas are heated through. Remove from heat and stir in parsley.
1 cup polenta grits
2-3 cups water
1 cup unflavored soy or almond milk (I used almond)
1/2 tsp. salt
1/4 tsp. black pepper
Place polenta grits, 2 cups water, milk, salt, and pepper in a medium saucepan and stir. Place over medium heat and bring to a simmer. Lower heat and simmer, uncovered, for about 10 minutes. Stir occasionally and add a bit of extra water if the mixture becomes too thick. Remove from heat and allow to rest for 5 minutes.
Divide polenta among 4 bowls and top with chickpea and mushroom mixture. Garnish with fresh parsley.