Preheat oven to 180℃ and line a baking tray with baking paper.
2
Place mushrooms, whole garlic cloves and thyme on the tray. Add butter and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Bake for 20 minutes.
3
In the meantime, combine the kale leaves, pesto and remaining 1 tablespoon of olive oil in a bowl. Toss to coat.
4
Remove mushrooms from the oven. Squeeze roasted garlic from the skin and discard the skin. Remove the thyme stems and discard.
5
Add kale leaves to the baking tray and toss to combine with the mushrooms.
6
Return to the oven and cook for a further 10 minutes.
7
Place stock in a medium saucepan over high heat and bring to the boil. Once boiling, reduce heat to low then sprinkle the polenta into the saucepan whilst whisking vigorously until combined.
8
Add butter and cheese whilst continuing to whisk.
9
Serve cheesy polenta immediately, topped with roasted pesto mushrooms.
Preheat oven to 180℃ and line a baking tray with baking paper.
2
Place mushrooms, whole garlic cloves and thyme on the tray. Add butter and drizzle with 1 tablespoon olive oil. Season with salt and pepper. Bake for 20 minutes.
3
In the meantime, combine the kale leaves, pesto and remaining 1 tablespoon of olive oil in a bowl. Toss to coat.
4
Remove mushrooms from the oven. Squeeze roasted garlic from the skin and discard the skin. Remove the thyme stems and discard.
5
Add kale leaves to the baking tray and toss to combine with the mushrooms.
6
Return to the oven and cook for a further 10 minutes.
7
Place stock in a medium saucepan over high heat and bring to the boil. Once boiling, reduce heat to low then sprinkle the polenta into the saucepan whilst whisking vigorously until combined.
8
Add butter and cheese whilst continuing to whisk.
9
Serve cheesy polenta immediately, topped with roasted pesto mushrooms.
