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Pesto Polenta with Thyme-Roasted Mushrooms and Chickpeas
15 minutes
30 minutes
6
Steps
- 1. Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 of
- the oven.
- 2. On a rimmed baking sheet, combine the olive oil, mushrooms, chickpeas, thyme,
- garlic, and a pinch each of salt, pepper, and crushed red pepper flakes.
- Transfer to the oven and bake for 25-30 minutes. Increase the heat to 475
- degrees F. Toss the mushrooms and chickpeas, then return to the oven and
- continue baking another 5-10 minutes until crisp on the edges. Watch closely.
- 3. Meanwhile, make the polenta. In a medium saucepan, bring 4 cups water to a boil
- over medium heat. Slowly whisk in the polenta, stirring until the polenta is
- soft and thick, about 5 minutes. Stir in the butter with olive oil, kale, and 2
- tablespoons pesto, stirring until the kale has wilted, about 3 minutes. If the polenta thickens too much, thin with additional water.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
