Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           quick cooking polenta or corn meal
   1      cup           tapenade -- (black olive paste),
                        -- see * note
   1      teaspoon      salt
   4      ounces        virgin olive oil
   6                    garlic cloves
   2      pounds        shiitake mushrooms -- hard part of stem
                        removed -- and cut in half
   3      tablespoons   finely-chopped fresh rosemary leaves
   8      ounces        dry white wine
     1/4  cup           finely-chopped fresh parsley
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in this collection. Bring 2 1/2 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 12-inch brownie pan, smoothing over the top with the back of a spoon to create even thickness. Set aside to cool 1/2 hour. When cool, cut into 8 wedges. Preheat broiler. In a 12- to 14-inch 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5619)