Baked Mushroom Polenta Bowls - Forks Over Knives

Ingredients

• 5½ cups no-salt-added vegetable broth
• 1 cup coarse yellow cornmeal
• 1 oz. dried porcini mushrooms, broken up (1 cup)
• ½ teaspoon sea salt
• 1 lb. Brussels sprouts, trimmed and halved
• 8 cipollini onions or 16 pearl onions, trimmed and peeled
• Freshly ground black pepper, to taste
• 1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
• 2 tablespoons white wine vinegar
• 4 Roma tomatoes
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish