Recipe - Roasted Crimini With Polenta And Rosemary

1 cup Quickcooking polenta or
cornmeal
1 tablespoon Chopped rosemary leaves
1 One half pound Crimini mushrooms; brushed
clean,
Halved ; (you can
substitute regular
Domestic mushrooms here)
4 tablespoon Extravirgin olive oil
One half md Red onion; finely cut or sliced up
4 Garlic cloves; thinly cut or sliced up
8 Fresh sage leaves; finely
chopped
6 ounce Dry red wine
Salt; to taste
Freshlyground black pepper;
to taste

Bring 2 One half cups water to boil and add polenta in a thin stream, stirring
constantly. When polenta is all in, lower heat to simmer and cook until
very thick, or the consistency of thick oatmeal. Pour polenta into clean
brownie pan (8inch by 12inch) and smooth over top with back of spoon to
form even thickness. Allow to cool and then cut out round shapes with a
3inch diameter wine glass. Preheat broiler. In a large 12inch to 14inch
saute pan, place mushrooms and olive oil under broiler. Brown lightly,
shaking occasionally for 2 minutes. Remove from broiler and add onions,
garlic and sage and saute on top of stove at high heat until browned all
over. Add wine and reduce to 2 tablespoons and set aside. On a broiler pan,
place polenta and cook until crusty and evenly browned and hot (about 2 to
3 minutes). Place one round in center of each plate and divide warm
mushroom mixture over each. Serve immediately. This recipe yields 8
appetizer