June 28, 2024

Roasted mushroom, chorizo & chickpeas with pesto polenta

Plan ahead with this perfect mid-week dish that will be on your dinner table in no time.

Roasted mushroom, chorizo & chickpeas with pesto polenta
serves 4

500g assorted small mushrooms
2 chorizo, sliced
800g tinned chickpeas, drained
¼ cup oregano leaves
4 tbsp olive oil
sea salt & cracked black pepper
8 tbsp store-bought pesto
½ cup fine polenta
500ml chicken stock
250ml milk
grated parmesan to garnish

Preheat oven to 190C and line a large oven tray with baking paper. Place mushrooms, chorizo, chickpeas and oregano into a medium bowl. Add olive oil, season with salt and pepper, mix well and spread out in a single layer onto the tray. Roast for 20 minutes. Meanwhile, bring stock and milk to the boil in a medium, heavy-based saucepan. Rain in the polenta, whisking continuously to ensure no lumps form. Season with salt and simmer for 15 minutes, stirring occasionally. To serve, place a ladle of polenta onto a plate, drizzle with pesto, top with the mushroom mix and garnish with grated parmesan.


This article first appeared in the April 2024 issue of SALIFE magazine.

Subscribe Today! Subscribe to South Australia's biggest-selling magazine, showcasing the best of Adelaide and South Australia. $143 per year with free delivery to your door.
Share —