Creamy, buttery Pesto Polenta with Garlicky Thyme Mushrooms and crispy chickpeas… the perfect end of summer comfort food in a bowl. And the best thing about it? The entire thing can be put together in less than 45 minutes using only one tray and one pot. It’s a perfect way to use up the last of your summer tomatoes and herbs from the garden too!
Once we enter September, even if the weather is still warm I start craving warm comforting meals! This is the perfect transition-into-fall meal because you’re still using those sweet herbs from your garden and the end of summer tomatoes for an extra burst of flavor and acidity. I love this recipe because it’s so easy and the oven does most of the work! The textures come together so beautifully between the buttery polenta as the base, the meaty mushrooms and crispy chickpeas. The pesto brings it all together and if you’re feeling fancy, throw on a big chunk of good quality burrata. It makes the dish I promise.
Pre-heat your oven to 325 degrees. The key for this recipe is to start slow then crank up the heat. First rinse and drain your organic chickpeas (I used canned, but you could also make your own). If you have wild mushrooms or a variety, definitely use them! Quarter or half them and throw them on the pan. Toss in olive oil and salt and add a few cherry tomatoes if you have them with at least 6 sprigs of thyme and 6 cloves of crushed garlic.
Roast for about 25 minutes on low heat then turn up the oven to 475 for the last 5-10 minutes to crisp up the chickpeas and char the mushrooms giving them that desired texture.
While your veggies are roasting in the oven, it’s time to make the polenta! One thing about polenta… don’t skip the butter. It makes the dish! So be generous and use grass-fed if possible. Why? It’s a good source of vitamin A and the antioxidant beta carotene. It also has a higher proportion of healthy, unsaturated fats than regular butter. It also provides vitamin K2 which is a form of vitamin K that plays an important role in your bone and heart health!
Drizzle with a little olive oil and sea salt as well, so the sweet flavor of the corn polenta really shines. I have to admit, I used instant polenta in this recipe because it’s what I had on hand and it’s super quick to make (just whisk into boiling water and stir for a few minutes and it’s done). But you could easily use regular polenta, just plan for a few extra minutes!
Oh I love me a good pesto. If it’s fresh, its bursting with flavor, nuttiness and saltiness from the cheese. It brings out the flavors of late summer into this dish which I loved… I’m not quite ready to say goodbye to summer yet even though I love fall.
I used basil as the base of this pesto which is classic, but you could also use other herbs if you have something else on hand. I love basil because it’s so delicious with tomatoes and burrata, I’m always putting a spin on the classic caprese. Basil has many benefits for your skin, is great for digestion and is also an anti-inflammatory.
Swirl in a generous amount right before your polenta is done cooking.
You’ll know when your tray of mushrooms and chickpeas is finished, your kitchen will be bursting with the scent of thyme and garlic.. the chickpeas with be crunchy and the mushrooms will have great color. I added a dash of balsamic to the mushrooms before I began cooking… I love the acid and sweetness it gives to the mushrooms when they’re roasted.
I don’t know about you, but I need a green veggie in my meals even if it’s a bowl of polenta! I used kale from the shop, I just chopped it finely and tossed it in to the hot polenta so it wilted a bit.
Divide the polenta between the bowls, spoon your mushroom mix over top… drizzle with additional pesto, some fresh thyme and break the burrata over the polenta to finish! Add chili flakes if you want a little heat!
INGREDIENTS:
1 1/2 pounds mushrooms
1 can chickpeas, drained and patted dry
6 sprigs fresh thyme
6 garlic cloves, smashed
salt & pepper
1 pinch red pepper flakes
1/4 cup olive oil
CREAMY POLENTA
1 1/2 dry polenta
3 tablespoons kerrygold butter
1/2 bunch kale or spinach
1/3 cup basil pesto (homemade or store-bought)
8 ounces burrata cheese, at room temperature
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