Polenta Cakes with Caramelized Onions and Sauteed Mushrooms

These polenta cakes are crisp on the outside, soft on the inside, and topped with caramelized onions and sautéed mushrooms.

2 teaspoons olive oil
8 ounces baby bella mushrooms, sliced
3 cloves garlic, minced
3/4 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup water
1 roll precooked polenta
1/2 cup caramelized onions
White truffle oil, for drizzling

View the full recipe at Savvy Eats →