MUSHROOM MEDLEY
1 tablespoon extra-virgin olive oil
12 ounces sliced wild mushrooms (about 7 cups)
3 garlic cloves, minced
1 large red onion, vertically sliced (about 2 cups)
1 tablespoon chopped fresh thyme
1/2 cup dry white wine
3 tablespoons balsamic vinegar
1 cup organic vegetable broth
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
12 mixed olives, pitted and coarsely chopped
1 (14.5-ounce) can unsalted chickpeas (garbanzo beans), rinsed and drained
POLENTA
3 cups water
1/4 teaspoon kosher salt
1 cup stone-ground polenta or grits
2 ounces grated vegetarian Parmesan cheese (about 1/2 cup), divided
3 tablespoons coarsely chopped fresh flat-leaf parsley