INGREDIENTS
1/4 cup
extra virgin olive oil
1 1/2 lb
mushrooms
14 oz
chickpeas
3 sprigs
fresh thyme
6 cloves
garlic
1 serving
kosher salt
1 pinch
red pepper flakes
1 1/2 cups
polenta
3 tbsp
butter
1/2 bunch
baby spinach
1/3 cup
basil pesto
8 oz
burrata cheese