Roasted Tomato and Mushroom Polenta
YUM! Make this Roasted Tomato and Mushroom Polenta recipe next time you need a delicious side dish idea. Better still, this recipe is ready in 30 minutes. It makes a lot so it's great for a large family or leftovers.
Servings: 12 servings
Calories: 72kcal
Ingredients
- 17.6 ounces Polenta (in a tube) You can also by it in a box and make it from scratch but it is sometimes harder to find
- 1 cup milk
- 1 TBSP butter
- 8 ounces baby bella mushrooms
- 18 ounces cherry tomatoes
- 2 shallots
- 3 cloves garlic
- 1 Tablespoon olive oil
- 1 tsp sea salt
- parmesan optional
Instructions
Prepare the Veggies
- Preheat the oven to 375 degrees.
- Place rough chopped mushrooms and cherry tomatoes on a foil lined baking sheet (helps with clean up).
- Add chopped shallot and crushed garlic to the sheet pan.
- Drizzle with about a TBSP of olive oil and sea salt and toss to coat.
- Roast for about 15 minutes.
To Make the Polenta
- Take the polenta out of the packaging and put it in a medium saucepan.
- Add the milk and butter and heat on medium to low, stirring frequently.
- Use a potato masher to break up the polenta and incorporate the butter and milk.
- It should resemble mashed potatoes.
- If it gets too sticky, add more milk, a little at a time, to make it creamy.
How to Put it All Together
- When polenta is ready, place it in a serving dish.
- Top with roasted mushroom mixture.
- Sprinkle on some sea salt.
- Serve with parmesan, if desired.
Notes
- This recipe is almost foolproof. If you can't find the exact size of polenta or containers of mushrooms and tomatoes, it's fine. Use what you can find.
- There are many ways to modify this dish to make the flavors better suited to your family. If you want to change up the types of veggies that you put on top, you can! If you want to add more flavor to the polenta, do it (some extra garlic in there would be tasty!).
- While I like to serve my tomato and mushroom polenta with parmesan on top, you can also jazz it up with some red pepper flakes.
- All of these flavors would be delicious with some fresh herbs. Try thyme, rosemary or basil for another layer of flavor.
- A potato masher works best for breaking up the chunks of tube polenta, just take care that you don't shoot hot milk and butter in your face...
Nutrition
Serving: 12Servings | Calories: 72kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 218mg | Potassium: 230mg | Fiber: 1g | Sugar: 3g | Vitamin A: 283IU | Vitamin C: 10mg | Calcium: 36mg | Iron: 1mg
