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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Robinson Ben
robinson-ben@gmail.comNot bad!
Chris Duffin
c-d79@yahoo.comThese polenta medallions were delicious! The polenta was crispy on the outside and creamy on the inside, and the roasted tomatoes and mushrooms were a perfect complement. I would definitely make these again.
Ika Miracle
miracleika15@gmail.comI'm not sure what I did wrong, but my polenta medallions were not crispy at all. They were more like mush. The roasted tomatoes and mushrooms were good, though.
Md Jahagir
m.j75@hotmail.comThese polenta medallions were a great appetizer. They were easy to make and very flavorful. The roasted tomatoes and mushrooms were a perfect complement to the polenta. I would definitely make these again.
LadyKiwi_NZ
ladykiwi_nz@gmail.comI've made these polenta medallions several times now and they're always a hit. They're crispy on the outside and creamy on the inside, and the roasted tomatoes and mushrooms are a delicious addition. I usually serve them with a side of marinara sauce
Antonette Brown
brown83@hotmail.frThese polenta medallions were a great way to use up some leftover polenta. They were easy to make and turned out crispy and flavorful. The roasted tomatoes and mushrooms were also a nice addition. I would definitely make these again.
Soad Khan
s_k21@gmail.comI'm not a big fan of polenta, but I thought this recipe was pretty good. The polenta medallions were crispy and flavorful, and the roasted tomatoes and mushrooms added a nice touch. I would definitely make these again.
travel & fun
funt88@gmail.comThese polenta medallions were a bit too crispy for my taste, but the roasted tomatoes and mushrooms were delicious. I think I'll try making them again with a little less oil.
Asif Khan king good Asif Khan king good
good-a22@hotmail.comLoved this recipe! The polenta medallions were crispy and flavorful, and the roasted tomatoes and mushrooms were a perfect complement. I served them with a side of arugula salad and it was a delicious and satisfying meal.
Thomas Parker
parker.thomas@yahoo.comThese polenta medallions were easy to make and turned out great. I used a little less oil than the recipe called for and they were still crispy. The roasted tomatoes and mushrooms were also very flavorful. I will definitely be making these again.
Aqsa Shahzadi
a.shahzadi73@hotmail.frI followed the recipe exactly and the polenta medallions turned out perfectly. They were crispy on the outside and creamy on the inside. The roasted tomatoes and mushrooms were also delicious. I served them with a side of marinara sauce and they were
Shakeel Ahmad
ahmad.s@aol.comThese polenta medallions were a hit! The crispy exterior and creamy interior were perfect, and the roasted tomatoes and mushrooms added a delicious flavor. I will definitely be making these again.