Crispy Polenta Medallions With Roasted Tomatoes & Mushrooms

• 1 package (16 ounce) organic polenta, sliced into 10 medallions (1/2" thick)
• 15-20 cherry or grape tomatoes, washed, sliced in half
• 1 package cremini mushrooms, washed, and quartered (stems removed)
• 2 large garlic cloves, peeled, sliced in half
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• freshly ground black pepper and sea salt
• 2 teaspoons olive oil

1. Preheat oven to 375u0b0F. 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.
2. Bake in the preheated oven for 20-25 minutes, or until the mushrooms have lightly browned and the tomatoes are bursting.
3. 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.
4. Place polenta onto a serving dish and top with a spoonful of roasted tomatoes and mushrooms.
5. Enjoy!

polenta, cherry, cremini mushrooms, garlic, oregano, thyme, freshly ground black pepper, olive oil

Taken from www.epicurious.com/recipes/member/views/crispy-polenta-medallions-with-roasted-tomatoes-mushrooms-52538381 (may not work)