Polenta Rounds with Mushrooms and Truffle Oil

In recent years, I've noticed polenta making it's way onto every gourmet menu in town and taking over as the new side dish (often replacing mashed potatoes).  I grew up eating my mom's polenta (she served it with chicken cacciatore) which was incredible.  Only recently have I seen it anywhere else, and I'm happy it's making an appearance!  I made these as a quick, easy appetizer over the weekend and they were remarkable.  I'm definitely making them again next time I have a dinner party because they seem gourmet but only take a few minutes.  

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

truffle oil

marsala wine

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.