Roasted Pumpkin, Kale and Mushrooms on Polenta

 This recipe is gluten free, can be dairy free (see options)

The other night I found kale on special - so I bought lots of it (as any normal person would).  With one bunch I made some pesto (Walnuts, garlic, olive oil, a little chilli) and promptly put it in the freezer for future use.  Kale is so good for you, and makes great chunky pesto that is great to have on hand for those days you need a quick dinner - or when you have spent your last $5 on a cheeky vino and have to eat what you have in your cupboard!
With the other kale, I decided to put it on a bed of polenta. 
First I put some pumpkin covered in dried thyme leaves, olive oil, salt'n'pepper -  in the oven to roast with some garlic.  While this was roasting I was making my pesto, so by the time it was done I could grab the garlic straight away and squeeze it in a large saucepan with some grated ginger, chilli, olive oil, salt and pepper, and a dash of lime juice (I had some left over from something else I thought I'd better use).  I cooked the kale down with these flavour hits until it was soft - but not soggy ( I hate soggy Vegies - don't you?!)
While this was cooking I started on the Polenta - now I added a bit of grated parmesan to my polenta but you really don't have to, as I live with a vegan and have a dairy 'issue' (well, my sinuses are the ones with the issue really) we have Nuttelex in our fridge instead of butter.  This is an excellent addition to Polenta with a bit of salt and pepper, and I often add a bit of chilli.  Of course you can add butter and whatever cheese you fancy.  Once the polenta was done (half a cup of polenta to 1.3/4 cups of water is enough for a meal and leftovers for lunch the next day) I spread it out on a thin layer of olive oil on a baking tray and put in the oven on the lowest heat setting.  While this was happening my kale was cooking nicely, and I was ready to start the mushrooms which I dry fried (only do this if you have a great pan).  Finally the mushrooms were done!  I spread the kale out on the warm polenta, topped it with the pumpkin and mushrooms, and I must confess I added a little bit of mozzarella on top as well - this has been in my freezer since a joint pizza making adventure and once again it seemed a shame to let it sit there but it is no means a vital ingredient,  If you wanted to top it with something tahini would work, or if your a vegan cheese fan this would also work.  there really is enough flavours in the meal already but i do understand the attraction of a little 'topper'.  Back in the overn it goes, just long enough for everything to heat through and for your toppings to melt. 
Serves 2-3.  I always like to make a little more than just dinner so I have some lunch the next day, and if you were wondering this dish really does keep!  I even think the few extra days really helped the flavours to compliment each other.