6 ounces oyster mushrooms (or mushrooms of choice), stemmed
1 pint cherry tomatoes
2 garlic cloves, sliced
1 tablespoon balsamic vinegar
1 teaspoon thyme leaves, chopped
salt to taste
pepper to taste
For Polenta: -Melt 1 tablespoon butter in a medium saucepan over medium heat. Add garlic and shallot and cook until butter is bubbling and mixture is fragrant, stirring frequently, 2 to 3 minutes. -Add water and bring to boil. -Slowly whisk in cornmeal. Return to boil, then reduce heat to simmer. -Add Fisher® Chef’s Naturals Almond Flour and continue to cook, stirring frequently until polenta has thickened, 10 to 15 minutes. -Remove polenta from heat and stir in remaining 1 tablespoon butter.
Balsamic Tomatoes and Mushrooms: -Heat large skillet over medium-high heat. Add oil then mushrooms. Before stirring, allow mushrooms to brown, about 5 minutes. -Add tomatoes and garlic and cook until tomatoes split and soften, about 5 minutes, stirring occasionally. -Add balsamic vinegar and thyme to tomato mixture. Continue cooking and stirring for 2 minutes, lightly pressing tomatoes to release juices. -Divide polenta between two bowls. Top with tomato and mushroom mixture and serve.