Mushroom & Herb Polenta Cakes with Roasted Grape Tomatoes

By MissAlyssaG

Ingredients

• 1 cup med/coarse cornmeal
• 4 cups water
• 1 cup diced brown mushrooms
• 1/2 cup diced scallions
• Salt to taste
• Pepper to taste
• 1/4 teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• Olive oil for frying
• Romano cheese for topping
• Fresh Thyme
• Grape tomatoes
• Fresh Rosemary (finely chopped)

Preparation

Step 1

1.Finely dice mushrooms and scallions. Sauté in olive oil, salt, pepper and garlic powder on medium heat. Remove from heat when scallions are soft. About 4 minutes. Set aside.
2. Bring 4 cups water to an almost boil in a large pot. Lower heat and slowly add one cup of polenta while stirring so it doesn’t clump. Stir until polenta is creamy and begins to thicken (about 20 min). Add salt (start with a 1/2 teaspoon and add more to taste) and 1 cup mozzarella cheese. Continue cooking and stirring for about 10 minutes. Remove from heat. Stir in mushrooms and scallions.
3. Line baking sheet with parchment paper. Spread polenta evenly across using back of a spoon or spatula. Cover with another sheet of parchment paper. Flatten, smooth and form nice edges by gliding your hands across top of parchment paper. Put in fridge to cool over night.
4. Once a solid polenta slab has formed, it’s time to cut out the cakes. Pat slab dry with paper towels if any moisture has formed. Cut out cakes (small circles).
Coat bottom of pan in olive oil and heat to medium high heat. Place a cake on the pan and DON’T move it. Let it fry for 4-5 minutes per side untouched. Flip and repeat.
5. Drain on paper towels. Top with grated Romano cheese and fresh thyme before serving.
7. For the roasted tomatoes: Just toss grape tomatoes in a little olive oil, salt, pepper and rosemary. Bake for about 25 minutes on 400°F. Serve hot atop polenta.