POLENTS WITH MUSHROOM MEDLEY

8 slices ready to serve polents from a 24 oz. refrigerated pkg.
l/4 cup olive oil
l lb. mushroom mixture including small skiitakes, criminis, oysters and whites
l cup dry white wine
l/2 tsp. dried rosemary crushed
l/2 tsp. salt
l/2 tsp. pepper
Prheat grill or broiler until hot. Lightly brush olive oil on both sides of polents slices. Place on a grill rack or broiler pan; grill or broil until golden about 4 mins, turning once; remove and keep warm. Trim mushrooms stems and slice mushrooms, if necessary. In med skillet over med heat heat remaining oil. Add mushrooms; cook and stir until lightly browned about 2 mins. Add wine and rosemary; simmer until reduced by half about 3 mins. Stir in s&p. Place 2 polenta slices on each plate; top with mushroom mixture dividing evenly. Serve immediately.
Serves 4.