Easy enough for a weeknight, but sophisticated enough for entertaining, this combination of creamy and comforting polenta, earthy mushrooms, succulent tomatoes, and tangy goat cheese is a hit, no matter the occasion.
Ingredients
-
1/2
cup
Polenta
– or coarsely ground corn meal
-
3
cup
Water
-
1/4
tsp
Salt
-
1/4
tsp
Black Pepper, ground
-
1
Garlic, clove
– minced
-
1/4
cup
Parmesan Cheese
– freshly grated
-
4
Portobello Mushroom, fresh
– baby, halved
-
1/2
cup
Cherry Tomatoes
– halved
-
1
tbsp
Vinegar, balsamic
-
1/8
tsp
Salt
– or to taste
-
1/8
tsp
Black Pepper, ground
– or to taste
-
2
tbsp
Goat Cheese
– optional
-
1
tbsp
Olive Oil
Directions
1
Preheat the oven to 400°F.
2
Combine polenta, water, salt, black pepper, garlic, and parmesan in the Cooking Pot and stir together. Close the lid, and select the WHITE RICE setting.
3
While the polenta is cooking, line a baking sheet with parchment paper. Spread mushrooms and tomatoes on the sheet and toss with olive oil, balsamic vinegar, and salt and pepper. Roast for 12 minutes.
4
Once the EveryGrain™ Cooker completes the cooking program, allow the polenta to sit for 10 minutes before opening the lid to ensure it absorbs all of the liquid.
5
Spoon polenta into a serving platter and top with roasted vegetables and optional goat cheese. Drizzle with olive oil and sprinkle with crushed pepper flakes before serving.