10 large chiffonade basil leaves
Salt and pepper to taste
Preheat the oven to 400 degrees.
In an oven safe dish, combine the tomatoes, garlic, olive oil and salt and pepper. Roast in the oven for 20 minutes, take the dish out and stir the tomatoes. If they appear dry, add a couple tablespoons of water and return to the oven for another 20 minutes. When the tomatoes are ready, they’ll be slightly caramelized, begun to shrivel just a little bit, and the liquid in the dish should be slightly thick.
While the tomatoes are in the oven, heat olive oil and butter a small saute pan over medium heat. Cook and stir mushrooms until they are slightly browned and softened.
Cover a baking sheet with plastic or lightly oil a baking dish. When your polenta is done, pour onto plastic or into lightly oiled baking dish. Spread to a thickness of about 1/3 inch and cover with plastic and allow to stiffen completely, preferably in the refrigerator overnight. If you’re short on time, you can get pre-made polenta in a log form (I got mine at Trader Joes) and cut rounds from that.