Cheesy Polenta With Portobellos And Roasted Tomatoes

• 12 medium tomatoes
• 1 teaspoon sugar
• 4 tablespoons olive oil
• 1 tablespoon butter
• 8 portobello mushrooms large, wiped clean and cut into 4-5 slices
• 1 clove garlic peeled and thinly sliced
• polenta
• 1 1/4 cups milk
• 1 teaspoon salt
• 1 1/2 cups instant polenta
• 1/4 cup cream
• 3 tablespoons butter
• 4 1/2 ounces cheddar grated
• 2 ounces Parmesan grated
• ground nutmeg to taste
• arugula to serve

1. Preheat the oven to 450u0b0F. Line a shallow baking dish with parchment paper and add the tomatoes, cut side up. Sprinkle with sugar, season to taste and drizzle with 3 tbsp extra virgin olive oil. Bake for 20-30 mins, or until the tomatoes have collapsed and the edges are starting to char.
2. Heat the remaining oil in a large frying pan over a medium high heat. Add the butter and as soon as it sizzles, add the mushrooms. Cook until browned on both sides. Add the garlic and cook for 1 min, stirring, then remove from heat and season to taste.
3. For the polenta: Bring 1 cup milk and 4 cups water to a boil in a deep saucepan. Add the salt, then slowly add the polenta, stirring continuously with a wooden spoon. Reduce heat to low and cook for 5 mins, stirring 2-3 times per minute. Stir in the remaining milk and the cream. Remove from heat and stir in the butter, cheeses and nutmeg. Taste and adjust the seasoning as desired.
4. Serve polenta immediately, topped with mushrooms, tomatoes and arugula.

tomatoes, sugar, olive oil, butter, mushrooms, clove garlic, polenta, milk, salt, instant polenta, cream, butter, cheddar grated, parmesan grated, ground nutmeg, arugula

Taken from www.yummly.com/recipe/Cheesy-Polenta-with-Portobellos-and-Roasted-Tomatoes-1401647 (may not work)