Preheat oven to 180℃ and line a baking tray with baking paper.
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.
In the meantime, combine the kale leaves, pesto and remaining 1 tablespoon of olive oil in a bowl. Toss to coat.
Remove mushrooms from the oven. Squeeze roasted garlic from the skin and discard the skin. Remove the thyme stems and discard.
Add kale leaves to the baking tray and toss to combine with the mushrooms.
Return to the oven and cook for a further 10 minutes.
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.
Add butter and cheese whilst continuing to whisk.
Serve cheesy polenta immediately, topped with roasted pesto mushrooms.
Ingredients
Directions
Preheat oven to 180℃ and line a baking tray with baking paper.
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.
In the meantime, combine the kale leaves, pesto and remaining 1 tablespoon of olive oil in a bowl. Toss to coat.
Remove mushrooms from the oven. Squeeze roasted garlic from the skin and discard the skin. Remove the thyme stems and discard.
Add kale leaves to the baking tray and toss to combine with the mushrooms.
Return to the oven and cook for a further 10 minutes.
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.
Add butter and cheese whilst continuing to whisk.
Serve cheesy polenta immediately, topped with roasted pesto mushrooms.