Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas.
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
- 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
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Instructions
- 1. Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 ofthe 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 475degrees F. Toss the mushrooms and chickpeas, then return to the oven andcontinue 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 boilover medium heat. Slowly whisk in the polenta, stirring until the polenta issoft and thick, about 5 minutes. Stir in the butter with olive oil, kale, and 2tablespoons 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!
Source
Original recipe: View Original