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Pesto Polenta with Thyme-Roasted Mushrooms and Chickpeas

Tieghan, Half Baked Harvest
  • 45 minutes
  • Serves 1

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