Ingredients
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
Preparation
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. Bake in the preheated oven for 20-25 minutes, or until the mushrooms have lightly browned and the tomatoes are bursting. 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. Place polenta onto a serving dish and top with a spoonful of roasted tomatoes and mushrooms. Enjoy!
