Roasted Mushrooms with Polenta

1/2 cup EVOO, divided

8 oz cherry tomatoes

3 scallions, sliced in 1/2″ pieces

3/4 lb mushrooms, sliced or chopped

1 tsp fennel seeds, crushed

1 garlic clove, minced

Salt & pepper, TT

3/4 cup polenta, plus salt TT

1/4 cup parsley, chopped

1. Preheat oven to 450
2. Toss tomatoes, scallions, mushrooms in 1/4 cup EVOO and salt TT, then roast for 20 min.
3. While topping is roasting, toast fennel, then sautee with garlic, salt and pepper in 1/4 cup EVOO
4. While topping is roasting, cook polenta (4 parts water to 1 part grain)
5. To serve, put polenta in serving bowl, top with roasted veggies, drizzle with fennel/garlic oil, and garnish with parsley