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I love this fast polenta recipe with roasted mushrooms and tomatoes. You start with polenta-in-tube and then roast vegetables with a little garlic, then top it with parmesan cheese to finish it off! It's a great vegetarian recipe! And a great easy dinner idea! #ad
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Easy Polenta with Roasted Mushrooms and Tomatoes

This recipe comes together quickly and is totally delicious! 
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Italian
Servings: 12
Calories: 387kcal
Author: Sharon Garofalow

Ingredients

  • 1 tube of Polenta You can also by it in a box and make it from scratch but it is sometimes harder to find
  • 1/2 cup milk
  • 1 TBSP butter
  • 1 carton mushrooms I like baby bellas but any kind will work
  • 1 carton cherry tomatoes
  • 1 large shallot
  • 3 cloves garlic
  • olive oil
  • sea salt
  • parmesan optional

Instructions

Prepare the Veggies

  • Clean the mushrooms and cherry tomatoes.
  • Cut the mushrooms into smaller pieces and cherry tomatoes in half. (kitchen shears work really well for this!) (picture 2)
  • Place mushrooms and tomatoes on a sheet pan.
  • Chop the shallot and add to the sheet pan.
  • Crush the garlic cloves and add to the sheet pan.
  • Drizzle with about a TBSP of olive oil and toss to coat.
  • Bake in a 375 degree oven for about 15 minutes.

To Make the Polenta

  • Take the polenta out of the packaging and put it in a saucepan.
  • Add 1/2 cup milk and TBSP butter.
  • Heat on medium, stirring to soften.
  • Use a potato masher to break up the polenta and incorporate the butter and milk. (picture 3)
  • It should resemble mashed potatoes.
  • If it gets too sticky, add more milk.

How to Put it All Together

  • When polenta is ready, place it in a serving dish. (picture 4)
  • Top with roasted mushroom mixture.
  • Drizzle with a little olive oil over the top.
  • Sprinkle on some sea salt.
  • Serve with parmesan, if desired.

Nutrition

Calories: 387kcal
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