Polenta Rounds with Mushrooms and Truffle Oil (adapted from the Trader Joe's cookbook)
One package of pre-cooked polenta cut into 1/2 inch rounds
10 oz sliced mushrooms
salt and pepper
I sauteed the mushrooms in marsala wine for about 10 minutes. In a separate pan, I sprayed it with my olive oil mister and sauteed the polenta rounds for about 5 minutes on each side (until brown). Then arrange the polenta rounds on a plate, top with mushrooms, a pinch of salt and pepper, and drizzle of truffle oil and serve.