1. Preheat the oven to 425oF (220oC). Place the rack in the middle of the oven.
2. On a rimmed baking sheet, combine the mushrooms, chickpeas, garlic, thyme, and water. Season with salt and pepper to taste. Bake for 25 to 30 minutes, stirring halfway through.
3. Meanwhile, in a heavy-bottomed saucepan, bring the broth to a boil. Reduce the heat to medium and add the cornmeal, stirring constantly for two minutes, until thickened.
4. Stir in the kale until it becomes wilted, about two minutes. If the polenta thickens too much, thin with additional broth or water.
5. Divide the polenta evenly between plates. Top with the mushrooms and chickpeas and enjoy!
Leftovers
Refrigerate in an airtight container for up to four days.
Serving Size
One serving is equal to approximately 1 1/2 cups.
More Flavour
Add parmesan cheese, sea salt, pepper, a pinch of cayenne pepper, and/or chili flakes to the polenta.
Use part milk, part water instead of broth.
Additional Toppings
Top with chopped parsley, basil and/or chives.
Top basil or tomato pesto.
No Chickpeas?
Use white beans or lentils instead.
No Baby Kale?
Use spinach, collard greens, swiss chard, or regular kale instead.