Mushrooms and Tomatoes over Polenta

Slice the polenta into 1/4″ thick slices and fry in a bit of olive oil in a skillet over medium-medium high heat. You want to get a nice “crisp” on the slices. While that is going, start your “sauce”.

Add remaining olive oil to a skillet and heat to medium heat. Add in the garlic. Next, add your mushrooms, basil, onion and cook for about 5 minutes until the onion is starting to be translucent. Now add in the tomatoes, a splash of sherry, and a handful of grated asiago cheese. (Save the remaining cheese to put on top when serving.)

Let it all simmer until the veggies are done to your liking (probably about 5 minutes) and add salt if needed (to taste for you). Spoon over pieces of the polenta and top with more asiago.