Spicy sauteed polenta with roasted cherry tomatoes recipe

Servings: 4 / Ready in: 30 mins

Ingredients
For tomatoes:

• 12 oz cherry tomatoes (1 basket)
• 2 tbsp olive oil
• 4 tbsp Mölli Mexico City cooking sauce
• Salt to taste

For polenta:

• 1 18 oz package premade polenta, cut into 1/2 inch slices
• 2 tbsp olive oil
• 1/2 jar Mölli Mexico City cooking sauce
• 4 oz Drunken goat cheese, shredded
• Small handful of fresh basil

Directions

1. Preheat oven to 375F. Mix olive oil and Mexico City cooking sauce in a bowl. Toss the tomatoes with Mexico City mixture and lightly season with salt and pepper. Arrange the tomatoes in a single layer on a baking sheet. Roast for about 20 minutes until the tomatoes begin to burst. Remove from oven and set aside.
2. Meanwhile, brush both sides of each slice with remaining 2 tablespoons of olive oil and sprinkle lightly with salt. Heat a large nonstick skillet over medium heat. Place as many polenta slices as will fit comfortably in the heated pan and cook until crisp, turning to cook other side. Repeat with remaining polenta slices.
3. Place 1/2 jar of Mexico City sauce in a small bowl and heat for 1 minute in the microwave oven. Arrange polenta slices on plates and top with a spoonful of Mexico City sauce, drunken goat cheese, roasted tomatoes and shredded basil. Provecho!