Roasted mushroom, chorizo & chickpeas with pesto polenta

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

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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.