Grilled Polenta Cakes

I made these grilled polenta cakes while on vacation, and for most of the group it was their first time trying polenta. Everyone seemed to enjoy it, hopefully they weren't just being nice and they really did! We had it along with some of my mom's famous brisket (I'll be posting that recipe at some point) and grilled asparagus. It was fun playing on a real grill all week as opposed to my grill pan indoors. These were really easy and I'll be making them, or another variation again soon, since I already bought a tube of polenta at the store today. Keep reading for this easy recipe that works as an appetizer or a side dish.

Ingredients
1 tube of polenta, sliced
1-2 cups tomato sauce
1 cup baby portobello mushrooms, sliced
grated parmesan cheese
salt
pepper
olive oil

Directions
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.

Meanwhile saute mushrooms in olive oil over medium heat on stove, seasoning with salt and pepper. Saute about 10-12 minutes until tender. Add tomato sauce and heat until warmed through, about 5-8 minutes.

Assemble polenta cakes by spooning tomato sauce and mushrooms over cooked polenta slices and then sprinkling with parmesan cheese.  Enjoy!