Sheet Pan Roasted Polenta, Chickpeas, and Broccoli

2 large broccoli crowns

1 small red onion

1 16-oz. tube prepared polenta

1 15-oz. can chickpeas, drained and rinsed

1/4 cup extra-virgin olive oil 

1 tsp. kosher salt

1 tsp. garlic powder

1 tsp. Italian seasoning

1/2 tsp. ground black pepper

3/4 cup grated parmesan cheese

Balsamic glaze, optional, for serving

1. Preheat oven to 450 degrees F. Line a large rimmed sheet pan with parchment paper, and set aside. 
2. Chop broccoli into medium florets, and place in a large bowl. 
3. Slice the red onion into small wedges, and add to the bowl. 
4. Cut the polenta into large pieces (about 32), and add to the bowl. 
5. Pat the drained, rinsed chickpeas with a paper towel to remove excess moisture. (The drier they are, the more crispy they will become!) Add the chickpeas to the bowl. 
6. Pour the olive oil over the ingredients in the bowl, and toss to coat. Add the salt, garlic powder, Italian seasoning, and pepper, and toss until evenly distributed. 
7. Transfer the contents of the bowl to the prepared sheet pan, and distribute everything into one even layer. Bake at 450 degrees F for 25 minutes. 
8. After 25 minutes, remove the sheet pan from the oven, and sprinkle evenly with the parmesan cheese. Return to the oven for an additional 5 minutes to melt the cheese. 
9. Serve the roasted polenta, chickpeas, and broccoli immediately, drizzled with balsamic glaze (optional).