Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas
Creamy pesto-infused polenta topped with thyme-scented roasted mushrooms and chickpeas creates a hearty vegetarian dish that balances comfort with sophistication. This Italian-inspired recipe delivers rich flavors and satisfying textures in every bite.
Ingredients
- For the Roasted Mushrooms and Chickpeas:
- 1 pound 450g mixed mushrooms (cremini, shiitake, oyster), sliced or torn into bite-sized pieces
- 1 can 15 oz chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 3-4 fresh thyme sprigs or 1 teaspoon dried thyme
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Pinch of red pepper flakes optional
- For the Pesto Polenta:
- 1 cup polenta coarse cornmeal, not instant
- 4 cups vegetable broth
- 1 cup water
- ½ teaspoon salt
- 2 tablespoons butter or olive oil
- ⅓ cup prepared basil pesto homemade or store-bought
- ½ cup grated Parmesan cheese plus more for serving
- For Garnish:
- Fresh basil leaves torn
- Extra virgin olive oil for drizzling
- Lemon zest optional
- Flaky sea salt optional
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prepare the mushrooms and chickpeas for roasting. In a large bowl, combine the sliced mushrooms, drained chickpeas, olive oil, minced garlic, thyme leaves (stripped from stems), salt, pepper, and red pepper flakes if using. Toss thoroughly until everything is well-coated.
- Spread the mushroom mixture in a single layer on the prepared baking sheet. Don’t overcrowd or they’ll steam instead of roast. Use two pans if necessary for proper browning.
- Roast for 25-30 minutes, stirring halfway through, until the mushrooms are golden brown and the chickpeas are slightly crispy on the outside.
- While the mushrooms are roasting, prepare the polenta. In a large saucepan, bring the vegetable broth and water to a boil over medium-high heat.
- Slowly whisk in the polenta in a steady stream, stirring constantly to prevent lumps from forming. This gradual addition is crucial for smooth, creamy results.
- Reduce heat to low and cook for 20-25 minutes, stirring frequently to prevent sticking. The polenta is done when it’s thick but still creamy and no longer tastes grainy.
- Remove polenta from heat and stir in butter or olive oil, Parmesan cheese, and salt. Mix until well incorporated and the cheese has melted.
- Gently fold in the pesto, creating swirls of green throughout the polenta rather than fully incorporating it. This creates beautiful visual interest and pockets of flavor.
- Divide the polenta among serving bowls and top generously with the roasted mushrooms and chickpeas.
- Garnish with fresh basil leaves, a drizzle of good olive oil, additional Parmesan, lemon zest, and a sprinkle of flaky sea salt if desired.
- Serve immediately while the polenta is still creamy and the mushrooms are warm.
Notes
- For extra creamy polenta, use a mixture of water and whole milk instead of vegetable broth.
- The mushroom variety matters: a mix provides the best flavor profile, but cremini mushrooms alone will still work beautifully.
- To make ahead: prepare the polenta and store separately from the mushroom-chickpea mixture. Reheat the polenta with a splash of liquid, stirring constantly, and warm the mushrooms in the oven.
- For a vegan version, use olive oil instead of butter and substitute nutritional yeast or vegan Parmesan for the cheese.
- Leftover polenta firms up when cool – slice it and pan-fry in olive oil for a delicious next-day meal.