Polenta with balsamic blistered tomatoes

• 9 oz cooked polenta in a roll type package
• 8 oz cherry tomatoes, sliced in half
• 1/2 small red onion, finely diced
• 1/2 tsp olive oil
• 2 clove garlic, minced
• 2 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/4 tsp pepper

1. Place tomatoes, onions, and olive oil in a nonstick pan over medium high.
2. Allow to cook, without stirring, for 4-5 minutes, or until tomatoes start to blister.
3. Meanwhile, slice polenta into 1/4" thick rounds.
4. Spray nonstick pan with cooking spray and cook polenta slices in it over medium high until golden and crisp, about 4 minutes per side.
5. When tomatoes have blistered, stir.
6. Reduce heat to medium.
7. Add garlic, salt, pepper, and vinegar.
8. Allow vinegar to reduce, about 2 minutes.
9. Top polenta with tomato mixture and serve.

polenta, cherry tomatoes, red onion, olive oil, clove garlic, balsamic vinegar, salt, pepper

Taken from cookpad.com/us/recipes/364193-polenta-with-balsamic-blistered-tomatoes (may not work)