Blistered Cherry Tomatoes & Creamy Polenta Cake Recipe

Time1h 20m

Serves4

Local oyster mushrooms & braised greens, crispy fried garlic, edible flowers, brown butter-sage sauce

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Ingredients

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1
Blister the Tomatoes
Heat olive oil in a skillet over medium-high heat. Add cherry tomatoes and cook until blistered, about 5-7 minutes. Remove and set aside.
2
Cook the Mushrooms
In the same skillet, add sliced oyster mushrooms and sauté until golden brown. Add braised greens and sauté until heated through.
3
Fry the Garlic
In a separate pan, melt 2 tablespoons of butter and fry the garlic slices until golden and crispy. Remove and drain on paper towels.
4
Make Brown Butter Sage Sauce
In the same pan, melt remaining butter and add sage leaves. Cook until the butter is browned and fragrant, about 2-3 minutes.