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CRISPY POLENTA MEDALLIONS WITH ROASTED TOMATOES & MUSHROOMS

What you need: 
  • 1 package (16 ounce) organic polenta, sliced into 10 medallions (1/2″ thick)
  • 15-20 cherry or grape tomatoes, washed, sliced in half
  • 1 package cremini mushrooms, washed, and quartered (stems removed)
  • 2 large garlic cloves, peeled, sliced in half
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • freshly ground black pepper and sea salt
  • 2 teaspoons olive oil
What you do: 
  • 1.Preheat oven to 375°F.  On a baking sheet, spread out tomatoes, mushrooms, and garlic. Toss with a teaspoon of olive oil, as well as the thyme, oregano, salt and pepper.
  • 2. Bake in the preheated oven for 20-25 minutes, or until the mushrooms have lightly browned and the tomatoes are bursting.
  • 3. While baking, add a teaspoon of olive oil to a skillet over medium high heat.  Add the polenta (about 5 at a time).  They need about 5 minutes per side.  Cook until crispy on outside.  Remove from the pan and repeat with remaining polenta.
  • 4. Place polenta onto a serving dish and top with a spoonful of roasted tomatoes and mushrooms.
  • Enjoy!
Preparation Time: 
15 minutes
Cooking Time: 
30 minutes
Servings: 
Makes 10 polenta medallions
Recipe Category: 

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