Pesto Polenta med timjanrostade svampar och kikärter

👩‍🍳 Gör så här

1. 1
   Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 ofthe oven.
2. 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. 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. 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!.