The water turned into an amazing broth, and I poured a good bit of it off to save for later, adding more fresh water so that it wouldn't be so salty, but still had time to deepen the flavors.
Then I boiled up the brussels sprouts until they were soft.
That's all the parts. Final construction was 10 minutes in a 400F oven for the polenta, then putting the Brussels sprouts over that in the oven for another 5 minutes so they got a little hotter and crisped up a bit. Finally I spread the tomato/mushroom/chick peas over the top with the juice from the pan. (I used the reserved broth in a mushroom soup the next day. Recipe to come on that.)
And then there's the leftover recycled for Sunday lunch by adding regular sliced mushrooms, a couple more slivered sun dried tomatoes and what was left of a bag of organic frozen spinach. Delicious. We even extended a bit of leftover salad with some chopped red leaf lettuce and the leftover lemon green beans!