Rated 5 stars by 1 users
8 ounces mushrooms, sliced
1 cup canned chickpeas, drained and rinsed
1 teaspoon Rancher Rub
1 cup spinach, chopped
2 tablespoons Basil Pesto Sauce
2 tablespoons fresh thyme
Preheat oven to 400°F. Line a sheet pan with foil and grease. Toss mushrooms and chickpeas with Roasted Garlic Grapeseed Oil and Rancher Rub. Spread in an even layer on the sheet pan. Bake for about 20 minutes or until chickpeas and brown and crisp.
Meanwhile, bring water to a boil. Add polenta and whisk constantly, until mixture has thickened, about 3 minutes. Remove pan from heat.
Whisk in butter, spinach, and Basil Pesto Sauce. Season with salt and pepper to taste.
Divide polenta between 2 plates. Top with burrata and roasted mushrooms/chickpeas.
Calories 680 , Carbs 60 grams, Cholesterol 60 milligrams, Fat 44 grams, Fiber 11 grams, Protein 14 grams, Saturated Fat 17 grams, Sodium 850 milligrams, Sugar 5 grams
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