Savory Polenta Bowl with Roasted Mushrooms and Chickpeas

Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas


– 2 cups polenta
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, diced
– 8 ounces mushrooms, sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 can chickpeas, drained and rinsed
– 1/4 cup pesto
– Salt and pepper to taste


1. Preheat oven to 400 degrees F.

2. In a medium saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta and reduce heat to low. Simmer for 15 minutes, stirring occasionally, until polenta is thick and creamy.

3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes, until softened. Add the mushrooms and garlic and cook for an additional 5 minutes. Stir in the thyme and season with salt and pepper.

4. Add the chickpeas to the skillet and cook for an additional 5 minutes.

5. Spread the polenta in an even layer on a baking sheet. Top with the mushroom and chickpea mixture. Bake for 15 minutes.

6. Serve the polenta topped with the pesto. Enjoy!

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