2 quarts vegetable broth or water
2 cups polenta
1 T. garlic, chopped
1 small onion, sliced
1 pound cremini mushrooms, sliced 1/8" thick
1/2 cup Sangiovese
1-1/2 cups gorgonzola, crumbled
1/4 cup parmesan cheese, grated
1/2 cup Italian parsley, chopped
1/4 cup basil, chopped in large pieces
Salt and pepper to taste
12 roasted garlic cloves, whole or chopped

Sauté onions in small amount of butter & olive oil until golden brown. Add garlic and sauté till aromatic. Add mushrooms, and continue sautéing till mushroom mixture is dry.

Deglaze pan with Sangiovese and sauté until mixture is dry and has a nice glaze. Can be done a day ahead.

Bring stock to a boil. Slowly add polenta in a steady stream, stirring in the same direction to prevent lumps. Turn heat down to low, and let polenta cook about 15 - 20 minutes.

Off the heat, fold in the remaining ingredients. Pour mixture into a lightly greased loaf pan. Cool, cover and refrigerate overnight.

Slice the polenta into 3/4 " slices. Cut slices in half horizontally, then into squares. Cut squares at a 45 degree angle if you desire a triangle rather than square shape.

Preheat oven to 375 degrees. Place polenta on a lightly greased cookie sheet and bake till lightly crisp, about 15 - 20 minutes.

Recipe makes 14 pieces. Preparation time, 24 minutes.

These delicious nibbles make a splendid pairing with Acorn Sangiovese, and work both as canapés and as a first course.

Created by Matthew Eager of Eager to Please Catering in Santa Rosa. Submitted by Acorn Winery