Easy Polenta Cakes with Lentil-Veggie Mix

Cut the tube of polenta into 1/2-inch rounds (makes about 14-15 cakes). Sprinkle with garlic, salt and pepper on one side.

Add 1 teaspoon olive oil to a large skillet over medium-high heat and swirl to coat. Add polenta cakes to pan. Cook uncovered on each side for 4-5 minutes or until browned slightly and firm.

For the sauce, in a medium skillet, add 1/2 teaspoon olive oil over medium heat. Add the mushrooms, cover and cook for 5-6 minutes or until soft, shaking pan occasionally. Reduce heat to low-medium. Add the diced tomatoes, lentils, capers, garlic, salt and pepper, stir and cook for 3–5 more minutes. Remove from heat, add the chopped basil and balsamic vinegar. Stir.

Serve the polenta cakes warm, topped with the sauce. Sprinkle with fresh basil.