Name: FIELD ROAST, OYSTER MUSHROOMS AND TINY POTATOES OVER POLENTA
Yield: 2 servings
Ingredients: 1 pound of tiny potatoes (about the size of grape tomatoes), halved; 2 heads of garlic, separated and peeled; 6 TB earth balance; 5 TB olive oil; 1 1/2 tsp dill; 1 1/2 tsp Old Bay Seasoning; salt and pepper; 2 field roast links, mexican chipolte flavor, cut into 1-inch slices; 4-5 king oyster mushroom stems, cut into 1-inch slices; 1 white onion, halved and cut into half-moon slices; 2 1/2 cups water; 3/4 cups instant polenta; 3 TB toffuti vegan cream cheese