Pesto Polenta with Thyme-Roasted Mushrooms and Chickpeas

• 1/4 cup extra virgin olive oil
• 1 1/2 pounds wild mushrooms, roughly torn
• 1 can (14 ounce) chickpeas, drained and patted dry
• 3 sprigs fresh thyme
• 6 cloves garlic, smashed

kosher salt and black pepper

• 1 pinch crushed red pepper flakes

CREAMY POLENTA

• 1 1/2 cups dry instant polenta
• 3 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
• 1/2 bunch kale or baby spinach, chopped
• 1/3 cup basil pesto, homemade or store-bought
• 8 ounces burrata cheese, at room temperature

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