Creamy Polenta with Balsamic Veggies & Garlic Chickpeas

This Creamy Polenta with Balsamic Roasted Vegetables & Garlic Chickpeas is a simple, healthy weeknight dinner that’s naturally gluten free and can easily be made vegan!

1 cup water
1 cup low sodium vegetable broth
1 teaspoon salt
1/2 cup course grain cornmeal (or polenta)
1 tablespoon butter (vegan or regular)
for the balsamic vegetables
1 cup Brussels sprouts, halved
1 cup button mushrooms, quartered
1/2 red onion, sliced
1 tablespoon Wegman’s Basting Oil, or extra virgin olive oil
1 tablespoon balsamic vinegar
salt and pepper
for the garlic chickpeas
1 15 oz can chickpeas, drained and rinsed
1 tablespoon extra virgin olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper

View the full recipe at pumpkin & peanut butter →