Easy Polenta Cakes with Lentil-Veggie Mix

• 1 package (18 Oz. Tube) Prepared Polenta (usually Found In The Pasta Section)
• 18 teaspoons Ground Sea Salt
• 18 teaspoons Freshly Ground Black Pepper
• 1 teaspoon Extra Virgin Olive Oil
• 1/2 teaspoons Olive Oil
• 1 cup Small Button Mushrooms (or Large White Mushrooms, Cut Into Quarters)
• 1 can (15 Oz. Size) Diced Tomatoes, Juice Drained
• 1 can (15 Oz. Size) Cooked Lentils, Juice Drained
• 2 Tablespoons Capers (without Juice)
• 1/4 teaspoons Garlic Powder
• 1/4 teaspoons Ground Sea Salt
• 18 teaspoons Freshly Ground Black Pepper
• 1/2 cups Chopped Fresh Basil
• 1 teaspoon White Balsamic Vinegar (regular Balsamic Vinegar Works Too)

1. Cut the tube of polenta into 1/2-inch rounds (makes about 14-15 cakes).
2. Sprinkle with garlic, salt and pepper on one side.
3. Add 1 teaspoon olive oil to a large skillet over medium-high heat and swirl to coat.
4. Add polenta cakes to pan.
5. Cook uncovered on each side for 4-5 minutes or until browned slightly and firm.
6. For the sauce, in a medium skillet, add 1/2 teaspoon olive oil over medium heat.
7. Add the mushrooms, cover and cook for 5-6 minutes or until soft, shaking pan occasionally.
8. Reduce heat to low-medium.
9. Add the diced tomatoes, lentils, capers, garlic, salt and pepper, stir and cook for 35 more minutes.
10. Remove from heat, add the chopped basil and balsamic vinegar.
11. Stir.
12. Serve the polenta cakes warm, topped with the sauce.
13. Sprinkle with fresh basil.

polenta, ground sea salt, freshly ground black pepper, olive oil, olive oil, mushrooms, tomatoes, capers, garlic, ground sea salt, freshly ground black pepper, fresh basil, white balsamic vinegar

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/easy-polenta-cakes-with-lentil-veggie-mix/ (may not work)