Pesto Polenta with Thyme-Roasted Mushrooms and Chickpeas

Preheat the oven to 325 degrees F. Position the oven rack in the upper 1/3 ofthe oven. On a rimmed baking sheet, combine the olive oil, mushrooms, chickpeas, thyme,garlic, and a pinch each of salt, pepper, and crushed red pepper flakes.Transfer to the oven and bake for 25-30 minutes. Increase the heat to 475degrees F. Toss the mushrooms and chickpeas, then return to the oven andcontinue baking another 5-10 minutes until crisp on the edges. Watch closely. Meanwhile, make the polenta. In a medium saucepan, bring 4 cups water to a boilover medium heat. Slowly whisk in the polenta, stirring until the polenta issoft and thick, about 5 minutes. Stir in the butter with olive oil, kale, and 2tablespoons pesto, stirring until the kale has wilted, about 3 minutes. If the polenta thickens too much, thin with additional water.Divide the polenta between bowls and break the burrata over the polenta. Spoon the mushrooms and chickpeas over tip. Drizzle with addition pesto. Enjoy!