Vegan Portabella Polenta Dish
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
6 rounds
- Serves:
- 2
ingredients
- 29.58 ml olive oil
- 2 garlic cloves, minced
- 170.09 g package portabella mushrooms, sliced
- 170.09 g roasted red peppers, cut up
- 29.58 ml fresh thyme
- 127.57 g package premade polenta, cut into 1/2 inch slices
- balsamic glaze
directions
- Begin by baking sliced polenta on baking sheet 10 minutes, until warmed.
- Saute garlic and mushrooms in olive oil until soft, and red peppers and thyme. Season with salt and pepper. Place mushroom topping an polenta, Drizzle with balsamic glaze, and enjoy!
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RECIPE SUBMITTED BY
I live in Ohio, and I am a nurse. I love cooking and watching cooking shows.