Polenta with Mushrooms and Roasted Tomatoes
Ingredients
- 1 cup Instant Polenta
- 4 cups baby portobello mushrooms sliced into thicker chunks
- 1 cup shitake mushrooms sliced
- 12 oz cherry tomatoes
- 2 cloves garlic minced
- 1 ½ tablespoon extra-virgin olive oil
- freshly chopped herbs recommend thyme, parsley, chives or rosemary
- coarse salt
- freshly ground pepper
- 4 oz vegan cheese crumbles
Instructions
- Preheat oven to 400°F.
- Add the tomatoes to a baking sheet then drizzle with a touch of olive oil and a pinch of salt.
- Roast tomatoes for about 15 minutes until slightly wilted and soft.
- Meanwhile, heat olive oil in a medium to large skillet on medium-high heat.
- Add the mushrooms and season with a good pinch of salt.
- Saute about 5 minutes then add the garlic.
- Sauté another 10 minutes until mushrooms are browned and most of their water has evaporated then remove from heat and set aside.
- Cook the polenta according to package instructions. Make sure to generously salt the cooking water.
- Scoop polenta into bowls then top with mushrooms, tomatoes, cheese crumbles, fresh herbs and another drizzle of olive oil. Serve immediately.
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