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!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
rambod soltani
soltani.rambod@gmail.comI'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
s_b@gmail.comI'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
karki.youbani@yahoo.comThis 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
shuvoa84@yahoo.comI 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
derousse93@yahoo.comThis 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
m58@gmail.comI'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
jaxiel.o@gmail.comThis 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
alfeus_josef@yahoo.comI'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
joan.t23@hotmail.comI 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
d-reis27@gmail.comOverall, I was disappointed with this recipe. I wouldn't recommend it.
Andreous Money
mandreous32@yahoo.comThe roasted tomatoes and mushrooms were a bit too oily for my liking.
Heet Keet
k_h90@hotmail.comI found the polenta medallions to be too crispy.
Marelize Erasmus
marelize-e@yahoo.comThis dish was a bit bland for my taste.
Rk. Shah
r-s@gmail.comI'm definitely making this again!
Seet Dehh
seet.dehh@gmail.comYum!
Selin Lopez
s@yahoo.comThis recipe is a keeper! It's easy to make and the polenta medallions are crispy and delicious.
Bhatti Jee
j.bhatti@yahoo.comI 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
rosales55@gmail.comThis dish was easy to make and very delicious. I especially liked the crispy polenta medallions.
Karun Mgr
karun51@yahoo.comI'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
account3s88@yahoo.comThese 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.