This vegetarian Sun Dried Tomato and Parmesan Polenta with Crispy Chickpeas entrée hits on all levels - an easy and healthy dinner dish that is a little creamy, a little zingy, and a little crunchy. This date night dinner is easy to prepare, from stove top to dinner table in 25 minutes.
3 cups low-sodium vegetable broth
1 cup polenta (also seen as corn grits in the grocery store)
3 tablespoons finely chopped oil packed sun dried tomatoes, divided
1/3 teaspoon salt, divided
1/2 cup freshly grated Parmesan
2 tablespoons olive oil, divided
1 medium shallot, diced
8 ounces sliced mushrooms
1 tablespoon fresh thyme
1/2 a can of chickpeas (3/4 cup), rinsed and dried
Note 1: Basic instructions for cooking polenta - In a pot, bring your liquid to a boil, then reduce heat to low and stir in polenta. Let cook uncovered for about 5 minutes, stirring occasionally. Then take off the heat, cover, and let sit for a few more minutes to allow the polenta to absorb the remaining moisture.
Note 2: I usually put my mushrooms in the microwave to stay warm. The small, closed space keeps the dish warm and protects from any cooling from drafts.
Note 3: When the chickpeas get hot, they may start popping! I had a few shoot across my kitchen, so if you have some kind of mesh splatter guard I would add it for this step. I wouldn't use a lid for this step because that will keep moisture in, preventing the chickpeas from crisping and browning. I personally don't have a mesh platter guard, so I just added the escaped chickpeas back into the pans.
Note 4: I recommend pairing this recipe with a French Pinot Gris.
Keywords: vegetarian dinner, easy and healthy polenta recipe