Ingredients
1½ cups polenta |
3 cloves garlic |
10 whole mushrooms |
2 whole portobello mushrooms |
1 whole tomato |
1 sprig lemon thyme |
1 whole rosemary |
1 dash red wine vinegar |
1 pinch salt |
1 pinch pepper |
1 whole olive oil |
Preparation
Read full directionson Dancing Through SundayRead full directions on Dancing Through Sunday at http://www.dancingthroughsunday.com.au/my-blog/2014/11/polenta-two-ways-creamy-and-crispy/
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