Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 jar Cento Marinated Portobello Mushrooms with Roasted Red Peppers (12 oz)
- 1 Red Onion
- 1 tbsp Thyme
- ½ cup Dry White Wine
- 3 tbsp Cento Balsamic Vinegar of Modena
- 1 cup Cento Organic Vegetable Stock
- 1 jar Cento Imported Chefs Select Pitted Olives (11.6 oz)
- ¼ cup Cento Chefs Cut Sun Dried Tomatoes, chopped
- 1 can Cento Chick Peas (15.5 oz), drained and rinsed
- 1 ½ cup Bellino Instant Polenta
- 3 tbsp Butter
- Cento Ground Black Pepper, to taste
- 1 ½ tsp Cento Fine Sicilian Sea Salt
- Parmesan Cheese, to taste
Directions
In a large saucepan, heat olive oil on medium heat, coating the entire pan. Add mushrooms, onions, and thyme, and saute until lightly browned. Add wine and balsamic vinegar. Cook for 2 minutes. Add broth, spices, olives, chickpeas, and sun-dried tomatoes. Bring mixture to a boil. Reduce heat to medium and allow sauce to thicken, about 6 minutes. Set aside.
Cook 1 ½ cups of polenta, according to packaging. Once cooked, distribute polenta evenly among bowls and top with the mushroom, chickpea, sun dried tomatoes and olives. Sprinkle with parmesan cheese. Serve
