Black Olive Polenta With Shiitakes, Garlic And Rosemary

Directions

1. Bring 2 1/2 c. water to boil. Add in polenta in thin stream, stirring constantly. When polenta is all in, lower heat to simmer. Add in Tapenade and salt and cook 5 to 7 min till very thick, or possibly the consistency of thick oatmeal.
2. 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. Set aside to cold 1/2 hour. When cold, cut into 8 wedges.
3. Preheat broiler.
4. In a 12- to 14-inch saute/fry pan, heat 4 ounces extra virgin olive oil over moderate heat. Add in garlic and saute/fry till just lightly browned. Add in shiitakes and, stirring quickly to move the garlic off the pan bottom, saute/fry 3 to 4 min till lightly browned. Add in wine and rosemary and reduce by one half. The mix should be loose but not thin like a sauce. Set aside off heat.
5. Place polenta under broiler and cook till warm but not darkened, or possibly about 3 min per side. Bring shiitake mix 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.
6. This recipe yields 4 entree or possibly 8 appetizer servings.