Pesto Polenta With Thyme-Roasted Mushrooms And Chickpeas

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
And so on.

  • Step number 1. Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 of the oven.
  • Next step is, 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.
  • After that, 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.
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