Place the mushrooms in a medium size skillet over medium heat.  Saute until they start to caramelize.  Pour the balsamic glaze over the top and stir until well coated.  Next add a generous portion of black pepper on top of the mushrooms and set aside.

Place the red onion in a large skillet over medium heat.  Saute until the onions start to caramelize.  Next add the red pepper, orange pepper, green pepper and jalapenos in with the onions.  Continue to sauté until the peppers start to soften.  Add the garlic sauté another minute or so then set aside.

Place the cumin seeds in a medium size sauc pan over medium heat.  Toast the cumin seeds until they start to brown and become fragrant.  Next drain the garbanzo beans and black beans and add into skillet with cumin seeds.  Sprinkle with chipotle powder and mix well.  Basically you just want to slightly heat up the beans.  Set aside.

Prepare the polenta with the water according to package directions.  Place the cooked polenta in the bottom of a large casserole dish or 9” X 13” baking dish.  Next layer the cooked onions and pepper on top of the polenta, followed by the beans then the mushrooms.  Cover with casserole lid if you have one otherwise use foil and bake at 350 for 35-40 minutes. 

While the casserole is baking, make the Pico de Gallo.  Place the tomatoes, onions, cilantro, garlic, lime juice, and salt in a medium size bowl with lid.  Stir well

Remove casserole from oven when finished baking and serve with fresh Pico de Gallo.