Cooktop Cove: How to make vegetarian baby portobello and chickpea marsala over creamy polenta
Mushrooms and chickpeas cooked in a tangy and garlicky Marsala wine sauce make an elegant, nutritious and vegetarian topping for creamy polenta. The recipe below definitely doesn’t want for flavor. The mushrooms absorb all the flavors of the wine, lemon juice and herbs so well that you won’t even miss the meat.
I love to serve a saucy, rich dish like this over a bowl of creamy polenta, but you could serve it over pasta or even mashed potatoes if you prefer. Something that makes this polenta-cooking method remarkable is that you just mix the ingredients and stick it in the oven to bake while you cook the rest of the meal. It’s enriched with cream and studded with sweet kernels of corn, too, for extra flavor. Don’t skip the Parmesan, as it gives the dish an extra boost of umami.
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