For the polenta
Cooking oil spray
1 cup uncooked polenta
3 cups water
1 cup heavy whipping cream
1 cup sweet corn kernels, fresh, from about 1 ear, or frozen
1 ½ teaspoons kosher salt
½ cup grated Parmesan cheese
For the marsala
2 tablespoons olive oil
8 ounces portobello mushrooms, sliced
2 garlic cloves, minced
1 cup marsala, sherry, or white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon chopped fresh sage
½ teaspoon freshly ground black pepper
¼ teaspoon kosher salt
One 15-ounce can chickpeas, rinsed and drained
2 tablespoons chopped flat-leaf parsley, for garnish
To make the polenta, preheat the oven to 350 F. Spray an 8-by-8-inch baking dish with cooking oil spray.
In the baking dish, stir together the polenta, water, corn, salt and pepper, stirring to mix. Bake, uncovered, for 60 minutes.
While the polenta is baking, make the marsala. Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, for 1 more minute.
Add the wine, lemon juice, sage, salt and pepper, and bring to a boil. Reduce the heat, and let the sauce simmer until it thickens, about 10 minutes.
Stir in the chickpeas, and let the mixture cook for about 2 more minutes to heat the chickpeas.
To serve, spoon some of the polenta into a serving bowl. Top with the marsala vegetables and sauce, and serve immediately, garnished with parsley.