Name: Mediterranean Vegetable Polenta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Ingredients: 3 tbsp extra virgin olive oil (divided); 8 oz mushrooms (chopped); 1 1/2 cups onion (diced small (about 1 1/2 onions)); 1 3/4 tsp salt (divided); 1 tsp smoked paprika; 1 tsp cumin; 1/2 tsp crushed red pepper; 1/2 tsp coriander; 1/8 tsp cinnamon; pinch black pepper; 4 cloves garlic (minced); 1 tbsp balsamic vinegar; 1 3/4 cups cooked chickpeas (or 1 can (15 oz) chickpeas, drained and rinsed); 1 3/4 cups diced fresh tomatoes (or 1 can (14.5 oz) diced tomatoes ); 4 whole medium squash (yellow and/or zucchini) (diced); 1 large eggplant (diced); 1 whole red bell pepper (diced); 1/2 cup sun dried tomatoes (chopped); 1/4 cup fresh basil (chopped); 3 cups water; 2 cups unsweetened coconut milk (regular or light); 1 tsp turmeric; 1 1/4 cups cornmeal, fine ground