Cheesy Polenta With Portobellos And Roasted Tomatoes - cooking recipe

Ingredients

12 None medium tomatoes
1 tsp sugar
4 tbsp olive oil
1 tbsp butter
8 None large Portobello mushrooms, wiped clean and cut into 4-5 slices
1 clove garlic, peeled and thinly sliced
None None Polenta
1 1/4 cups milk
1 tsp salt
1 1/2 cups instant polenta
1/4 cup cream
3 tbsp butter
4.5 oz cheddar, grated
2 oz Parmesan, grated
None None Ground nutmeg, to taste
None None Arugula, to serve

Preparation

Preheat the oven to 450\u00b0F. Line a shallow baking dish with parchment paper and add the tomatoes, cut side up. Sprinkle with sugar, season to taste and drizzle with 3 tbsp extra virgin olive oil. Bake for 20-30 mins, or until the tomatoes have collapsed and the edges are starting to char.
Heat the remaining oil in a large frying pan over a medium high heat. Add the butter and as soon as it sizzles, add the mushrooms. Cook until browned on both sides. Add the garlic and cook for 1 min, stirring, then remove from heat and season to taste.
For the polenta: Bring 1 cup milk and 4 cups water to a boil in a deep saucepan. Add the salt, then slowly add the polenta, stirring continuously with a wooden spoon. Reduce heat to low and cook for 5 mins, stirring 2-3 times per minute. Stir in the remaining milk and the cream. Remove from heat and stir in the butter, cheeses and nutmeg. Taste and adjust the seasoning as desired.
Serve polenta immediately, topped with mushrooms, tomatoes and arugula.