Polenta with Mushroom-Tomato Sauce

Ingredients

• 8 ounce pre button mushrooms 
• 14.5 ounce canned tomatoes diced italian with juices herb-flavored canned
• 2 tablespoons parsley fresh minced
• 2  garlic cloves minced
• 4 servings olive oil 
• 16 ounce mushroom polenta cut into 16 slices

Equipment

• baking sheet
• oven

Directions

1. Preheat oven to 45
2. Place polenta slices on a baking sheet coated with cooking spray. Lightly brush with oil.
3. Bake 5 minutes or until polenta is lightly browned. Turn polenta over and brush with oil.
4. Bake 5 minutes longer. Saut mushrooms in 2 tablespoons oil until soft.
5. Add garlic, parsley, and tomatoes, and simmer 5 minutes, until thick. Season with salt and black pepper. Spoon over the polenta.