maleficent

This one I've done a lot too, mushrooms might be a little too exotic for some tastes, but the polenta is easy, economical, and easy.. and you could always put a different topping on it for variety.

8 slices ready to serve polenta (I'm lazy, and my local deli sells it this way - -but regular polenta is just corn meal, water, a little butter and salt just cooked until it's creamy)
splash olive oil
1 pound fresh mushroom mixture including small Shiitakes, criminis, oysters and whites
1 cup dry white wine
1 tablespoon chopped fresh rosemary
hearty dose of ground black pepper

Preheat grill or broiler until hot. Lightly brush olive oil on both sides of polenta slices. Place on a grill rack or broiler pan; grill or broil until golden, about 4 minutes, turning once; remove and keep warm. Trim mushroom stems and slice mushrooms, if necessary. In a medium skillet, over medium heat, heat remaining oil. Add mushrooms; cook and stir until lightly browned, about 2 minutes. Add wine and rosemary; simmer until reduced by half, about 3 minutes. Stir in salt and pepper. Place 2 polenta slices on each plate; top with mushroom mixture, dividing evenly. Serve immediately.

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