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.
Garnish with fresh thyme and additional Basil Pesto Sauce if desired.
