I made this recipe, Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas, while I was in New Mexico a few weeks ago. The lighting was bad in the condos I was staying in, so the photo isn’t the greatest, but boy, is this dish good! It’s actually delicious!
The perfect dish for meatless Mondays, this dish has two types of mushrooms. Along with the mushrooms, there is chickpeas. I love chickpeas. They are actually good for you are loaded with nutrients. Here’s a link giving you a list of some of the benefits: https://www.healthline.com/nutrition/chickpeas-nutrition-benefits.
I saw this recipe on Instagram from Half Baked Harvest blog. Like all recipes, I tweaked because of available ingredients, like the burrata Tieghan used. I honestly can’t find burrata at my local grocery stores, so I substituted Bocconcini, you know, the little fresh mozzarella balls.
Besides loving all the other ingredients in this recipe, I love the polenta. Adding the basil pesto to the polenta adds another level of flavor. Here’s another recipe I have on the blog with polenta:https://the2spoons.com/chicken-agrodolce-with-creamy-polenta/.
Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas
Here’s the recipe! Enjoy!
Delicious Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas
Ingredients
- 1/4 cup extra virgin olive oil
- 1 1/2 lbs mushrooms, roughly chopped (I used baby bella and shitake)
- 1 can chickpeas, drained and patted dry
- 3 sprigs fresh thyme
- 6 cloves garlilc, smashed
- salt and pepper
- pinch of red pepper flakes
For the Polenta
- 1 1/2 cups dry instant polenta
- 3 tbsp butter
- 1/2 bunch spinach or dale, chopped
- 1/3 cup basil pesto, homemade or store-bought
- 8 oz burrata cheese, at room temperature, or fresh mozzerella if you can't find burrata.
Instructions
- Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 of the oven.
- On a rimmed baking sheet, combine the olive oil, mushrooms, chickpeas, thyme, garlic, and a pinch 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 to cook for another 5-10 minutes until crisp on the edges. Watch closely.
- 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 or spinach and 2 tablespoons pesto, stirring until the spinach or kale has wilted, about 3 minutes. If the polenta thickens too much, thin with water.
- Divide the polenta between bowls and break the burrata over the polenta. Spoon the mushrooms and chickpeas over the polenta. Drizzle with additional pesto and garnish with fresh thyme.
