Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           quick-cooking polenta or cornmeal
   1      tablespoon    chopped rosemary leaves
   1 1/2  pounds        crimini mushrooms -- brushed clean,
                        halved - -- (you can substitute
                        -- regular
                        domestic mushrooms here)
   4      tablespoons   extra-virgin olive oil
     1/2  medium        red onion -- finely sliced
   4                    garlic cloves -- thinly sliced
   8                    fresh sage leaves -- finely chopped
   6      ounces        dry red wine
                        salt -- to taste
                        freshly-ground black pepper -- to taste

Preparation:

Bring 2 1/2 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 (8-inch by 12-inch) and smooth over top with back of spoon to form even thickness. Allow to cool and then cut out round shapes with a 3-inch diameter wine glass. Preheat broiler. In a large 12-inch to 14-inch sauté 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 sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5626)