Black Olive Polenta with Shiitakes, Garlic and Rosemary

• 1 cup quick-cooking polenta
• corn meal
• 1 cup tapenade (black olive paste)
• 1 tsp. salt
• 4 fl. oz. virgin olive oil
• 6 cloves garlic
• 2 lb. shiitake mushrooms, hard part of stem removed and cut in half
• 3 tbsp. finely chopped fresh rosemary leaves
• 8 fl. oz. dry white wine
• 1/4 cup finely chopped fresh parsley
• Salt, to taste
• Freshly ground black pepper, to taste

1. Bring 2-1/2 cups water to boil.
2. Add polenta in thin stream, stirring constantly.
3. When polenta is all in, lower heat to simmer.
4. Add tapenade and salt and cook 5 to 7 minutes until very thick, or the consistency of thick oatmeal.
5. Pour the polenta out into a clean but not greased 8- by 12-inch brownie pan, smoothing over the top with the back of a spoon to create even thickness.
6. Set aside to cool 1/2 hour.
7. When cool, cut into 8 wedges.
8. Preheat broiler.
9. In a 12- to 14-inch saute pan, heat 4 oz.
10. olive oil over moderate heat.
11. Add garlic and saute until just lightly browned.
12. Add shiitakes and, stirring quickly to move the garlic off the pan bottom, saute 3 to 4 minutes until lightly browned.
13. Add wine and rosemary and reduce by one half.
14. The mixture should be loose but not thin like a sauce.
15. Set aside off heat.
16. Place polenta under broiler and cook until hot but not darkened, or approximately 3 minutes per side.
17. Bring shiitake mixture up to a boil over moderate heat.
18. As an entree, place two wedges on each of four plates and divide shiitakes, spooning over top.
19. Serve immediately.

polenta, corn meal, tapenade, salt, virgin olive oil, garlic, shiitake mushrooms, rosemary, white wine, fresh parsley, salt, freshly ground black pepper

Taken from www.foodgeeks.com/recipes/5201 (may not work)