https://www.copymethat.com/r/Bkynjwi2r/pesto-polenta-with-thyme-roasted-mushroo/
42831744
NBYEZmV
Bkynjwi2r
2024-04-28 12:52:56
Pesto Polenta with Thyme Roasted Mushrooms and Chickpeas
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Ingredients
- ¼ cup extra virgin olive oil
- 1 ½ pounds wild mushrooms, roughly torn
- 1 can (14 ounce) chickpeas, drained and patted dry
- 3 sprigs fresh thyme
- 6 cloves garlic, smashed
- kosher salt and black pepper
- 1 pinch crushed red pepper flakes
- subheading: CREAMY POLENTA:
- 1 ½ cups dry instant polenta
- 3 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
- ½ bunch kale or baby spinach, chopped
- ⅓ cup basil pesto, homemade or store-bought
- 8 ounces burrata cheese, at room temperature
Steps
Directions at halfbakedharvest.com
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