Half Baked Harvest · by Tieghan Gerard★ 4.3 (210)
Pesto Polenta with Thyme-Roasted Mushrooms and Chickpeas
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 38%
CARBS 45G35% OF CAL
8G FIBER30G OTHER6G TOTAL SUGAR
FAT 31G56% OF CAL
10G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy pesto polenta topped with thyme-roasted mushrooms and chickpeas, finished with burrata cheese. A vegetarian main with Italian flavors, ready in under an hour.
mainitalianbeans🍪 sheet pan🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 38%
CARBS 45G35% OF CAL
8G FIBER30G OTHER6G TOTAL SUGAR
FAT 31G56% OF CAL
10G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 836mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 676mg
- Calcium
- 426mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 836MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.