Mushrooms and Tomatoes over Polenta

• 2 Tablespoons Olive Oil
• 1 package Storebought, Pre-made Polenta (around 8 Ounces)
• 2 Tablespoons Olive Oil
• 1 clove Minced Garlic (or More If You Like)
• 8 ounces, weight Sliced Button Mushrooms
• 8 ounces, weight Sliced Crimini Mushrooms
• 3 Tablespoons Fresh Basil, Chopped
• 2 slices Red Onion, Diced
• 3 whole Roma Tomatoes, Chopped
• 1 dash Sherry
• 8 ounces, weight Grated Asiago Or Parmesan Cheese

1. Slice the polenta into 1/4 thick slices and fry in a bit of olive oil in a skillet over medium-medium high heat.
2. You want to get a nice crisp on the slices.
3. While that is going, start your sauce.
4. Add remaining olive oil to a skillet and heat to medium heat.
5. Add in the garlic.
6. Next, add your mushrooms, basil, onion and cook for about 5 minutes until the onion is starting to be translucent.
7. Now add in the tomatoes, a splash of sherry, and a handful of grated asiago cheese.
8. (Save the remaining cheese to put on top when serving.)
9. Let it all simmer until the veggies are done to your liking (probably about 5 minutes) and add salt if needed (to taste for you).
10. Spoon over pieces of the polenta and top with more asiago.

olive oil, polenta, olive oil, garlic, button mushrooms, crimini mushrooms, fresh basil, red onion, tomatoes, sherry, parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/mushrooms-and-tomatoes-over-polenta/ (may not work)