Pesto Polenta with Thyme-Roasted Mushrooms and Chickpeas
This simple pesto polenta is made in under an hour, uses just one sheet pan and one pot, and is a great way to use up those garden herbs.
Calories: 649kcal
Ingredients
- 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
Instructions
- 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.4. Divide the polenta between bowls and break the burrata over the polenta. Spoon the mushrooms and chickpeas over tip. Drizzle with addition pesto. Enjoy!
Nutrition
Calories: 649kcal