1 (16-ounce) tube of mushroom polenta, cut into 16 slices
1 8-ounce package presliced button mushrooms
2 garlic cloves, minced
2 tablespoons minced fresh parsley
1 (14 1/2-ounce) can diced Italian herb-flavored tomatoes with juices
How to Make It
Preheat oven to 450°. Place polenta slices on a baking sheet coated with cooking spray. Lightly brush with oil. Bake 5 minutes or until polenta is lightly browned. Turn polenta over and brush with oil. Bake 5 minutes longer. Sauté mushrooms in 2 tablespoons oil until soft. Add garlic, parsley, and tomatoes, and simmer 5 minutes, until thick. Season with salt and black pepper. Spoon over the polenta.