Pesto Polenta with Thyme-Roasted Mushrooms and Chickpeas

Bahan-bahan (6 porsi)

• 1/4 cup extra virgin olive oil
• 1 1/2 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
• 1 1/2 cups dry instant polenta
• 3 tablespoons Land O Lakes® Butter with Olive Oil and Sea Salt
• 1/2 bunch kale or baby spinach, chopped
• 1/3 cup basil pesto, homemade or store-bought
• 8 ounces burrata cheese, at room temperature