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
[email protected]Not bad!
Chris Duffin
[email protected]These 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
[email protected]I'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
[email protected]These 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
[email protected]I'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
[email protected]These 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
[email protected]I'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
[email protected]These 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
[email protected]Loved 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
[email protected]These 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
[email protected]I 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
[email protected]These 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.