Make polenta according to directions.  Spread hot polenta on cookie sheet and when
cool, cut into squares or triangles.
Toast until crisp under broiler or fry in butter on stove top.  Top with the following sauce:

• 8 medium Portobello mushrooms (about 1 #)

• ¼ cup olive oil

• 4 cloves of garlic minced

• 1 t. minced fresh rosemary leaves

• 1 t. salt

• ¼ t. pepper

• 1 cup coarsely chopped, drained, tomatoes

• ½ cup red wine

Sauté chopped mushrooms in olive oil.  Add garlic. Add seasonings.  Finish with
tomatoes and red wine.  Let cook down until thick.  Spoon over polenta pieces.