Grilled Polenta Cakes

• 18 ounces, weight Polenta, Sliced Into Discs
• 1 cup Baby Portobello Mushrooms Sliced
• Olive Oil
• Salt And Pepper
• 2 cups Tomato Sauce
• 3 Tablespoons Grated Parmesan Cheese

1. Heat grill to medium high heat and once heated, cook polenta about 8 minutes on each side, until golden with grill marks and slightly crisp.
2. Meanwhile, saute mushrooms in olive oil over medium heat on the stove, seasoning with salt and pepper.
3. Saute about 10-12 minutes until tender.
4. Add tomato sauce and heat until warmed through, about 5-8 minutes.
5. Assemble polenta cakes by spooning tomato sauce and mushrooms over cooked polenta slices and then sprinkling with parmesan cheese.
6. Enjoy!

weight polenta, mushrooms, olive oil, salt, tomato sauce, parmesan cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/grilled-polenta-cakes/ (may not work)