Creamy Polenta and Mushroom Medallions with Roasted Tomato Basil Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the chopped onion, and 1 garlic clove on a baking tray. Add 1 1/2 tablespoons olive oil, the balsamic vinegar, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well and roast for 25 minutes, until the tomatoes are browned and very tender.

2. 2

   While the sauce roasts, heat 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms, the remaining onion, and 2 garlic cloves. Cook for 8 to 10 minutes, stirring, until the mixture is deeply golden and almost dry. Season with the remaining salt and pepper. Remove from the heat.

3. 3

   Bring the water to a boil in a medium saucepan. Add a pinch of salt and slowly rain in the polenta, whisking constantly. Cook over low heat for 4 to 5 minutes, or according to the package, until thickened.

4. 4

   Remove the polenta from the heat and stir in the butter, half of the Parmesan, and the mozzarella until melted. Let cool for 5 minutes. Stir in the beaten egg, then fold in the mushroom mixture and half of the fresh basil.

5. 5

   Line a tray or small shallow pan with parchment paper and lightly grease it with a few drops of olive oil. Spread the polenta mixture into an even layer about 2 cm / 3/4 inch thick. Refrigerate for 15 minutes so it can firm up.

6. 6

   Lift out the firm polenta and cut 8 medallions using a ring cutter or glass. Place them on a lightly greased baking tray, brush or drizzle with the remaining olive oil, and sprinkle the rest of the Parmesan on top.

7. 7

   Bake the medallions at 220 °C / 425 °F for 12 to 15 minutes, carefully flipping halfway through, until golden around the edges.

8. 8

   Transfer the roasted tomatoes, onion, and garlic from the tray to a blender or food processor and pulse into a rustic sauce. Add the tray juices and adjust salt and pepper if needed.

9. 9

   To serve, spoon the roasted tomato sauce onto plates, place the hot medallions on top, and finish with the remaining fresh basil.