INGREDIENTS

INSTRUCTIONS

* 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.
This recipe yields 4 entree or 8 appetizer servings.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5619)
Per serving: 967 Calories (kcal); 30g Total Fat; (25% calories from
fat); 22g Protein; 173g Carbohydrate; 0mg Cholesterol; 566mg Sodium
Food Exchanges: 10 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0
Fruit;
5 1/2    Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.

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