CRISPY POLENTA MEDALLIONS WITH ROASTED TOMATOES & MUSHROOMS
Steps:
- 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!
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rambod soltani
[email protected]I'm a big fan of Italian food. This recipe is a great way to enjoy some of my favorite Italian flavors at home. I love the crispy polenta medallions, and the roasted tomatoes and mushrooms add a lot of flavor.
Brittney Smith
[email protected]I'm always looking for new vegetarian recipes. This recipe is a great addition to my collection. I love the crispy polenta medallions, and the roasted tomatoes and mushrooms add a lot of flavor.
Youbani Karki
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the crispy polenta medallions, and they don't even notice the roasted tomatoes and mushrooms.
Al Arafat Shuvo
[email protected]I served this dish at a party last weekend, and it was a big hit. Everyone loved the crispy polenta medallions and the roasted tomatoes and mushrooms.
Frankie DeRousse
[email protected]This dish is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
Michael Gatlin
[email protected]I'm always looking for new ways to cook polenta. This recipe is a great addition to my repertoire. I love the crispy polenta medallions, and the roasted tomatoes and mushrooms add a lot of flavor.
Jaxiel Ortiz
[email protected]This recipe is a great way to use up leftover polenta. I had some leftover from a previous meal, and I was looking for a way to use it up. These polenta medallions were the perfect solution!
Josef Alfeus
[email protected]I'm not a big fan of polenta, but I really enjoyed this recipe. The crispy polenta medallions were delicious, and the roasted tomatoes and mushrooms were a great complement.
Joan Tutor
[email protected]I made a few changes to the recipe and it turned out great! I used almond flour instead of all-purpose flour, and I added some garlic and herbs to the polenta.
Davi Bispo Reis
[email protected]Overall, I was disappointed with this recipe. I wouldn't recommend it.
Andreous Money
[email protected]The roasted tomatoes and mushrooms were a bit too oily for my liking.
Heet Keet
[email protected]I found the polenta medallions to be too crispy.
Marelize Erasmus
[email protected]This dish was a bit bland for my taste.
Rk. Shah
[email protected]I'm definitely making this again!
Seet Dehh
[email protected]Yum!
Selin Lopez
[email protected]This recipe is a keeper! It's easy to make and the polenta medallions are crispy and delicious.
Bhatti Jee
[email protected]I made this for dinner last night and it was a big hit! Everyone loved the crispy polenta medallions and the roasted tomatoes and mushrooms were a great addition.
Johnny Rosales
[email protected]This dish was easy to make and very delicious. I especially liked the crispy polenta medallions.
Karun Mgr
[email protected]I've made this recipe several times now and it always turns out great. It's a great way to use up leftover polenta, and the roasted tomatoes and mushrooms add a lot of flavor.
Secret Account3
[email protected]These polenta medallions were a hit with my family! The crispy exterior and creamy interior were perfect, and the roasted tomatoes and mushrooms added a delicious flavor.