added this 10 years ago
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:
SO HOW'D IT GO?
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