Recipe - Black Olive Polenta With Shiitakes Garlic And Rosemary

1 cup Quick cooking polenta or
corn meal
1 cup Tapenade; (black olive
paste),
; see * note
1 teaspoon Salt
4 ounce Virgin olive oil
6 Garlic cloves
2 pound Shiitake mushrooms; hard
part of stem
Removed; and cut in half
3 tablespoon Finelychopped fresh
rosemary leaves
8 ounce Dry white wine
One fourth cup Finelychopped fresh parsley
Salt; to taste
Freshlyground black pepper;
to taste

* Note: See the "Tapenade (Black Olive Paste)" recipe which is
included in this collection.

Bring 2 One half cups water to boil. Add polenta in thin stream, stirring
constantly. When polenta is all in, lower heat to simmer. Add
Tapenade and salt and cook 5 to 7 minutes until very thick, or the
consistency of thick oatmeal.

Pour the polenta out into a clean but not greased 8 by 12inch
brownie pan, smoothing over the top with the back of a spoon to
create even thickness. Set aside to cool One half hour. When cool, cut
into 8 wedges.

Preheat broiler.

In a 12 to 14inch sauté pan, heat 4 ounces olive oil over moderate
heat. Add garlic and sauté until just lightly browned. Add shiitakes
and, stirring quickly to move the garlic off the pan bottom, sauté 3
to 4 minutes until lightly browned. Add wine and rosemary and reduce
by one half. The mixture should be loose but not thin like a sauce.
Set aside off heat.

Place polenta under broiler and cook until hot but not darkened, or
about 3 minutes per side. Bring shiitake mixture up to a boil over
moderate heat. As an entree, place two wedges on each of four plates
and divide shiitakes, spooning over top.

Serve immediately.

This recipe yields 4 entree or 8 appetizer