2 tubes precooked polenta (plain) – cut into ¼ inch rounds
2 tablespoons olive oil plus more for brushing polenta
1 pound assorted mushrooms (any kind you like), stems removed, sliced thinly
½ cup parsley leaves
8 cloves garlic
Pinch salt & pepper
½ cup sherry – don’t use cooking sherry
Put parsley leaves and garlic into a mini food processor and process until finely chopped (or chop by hand).
Heat a large sauté pan over high heat. Add the 2 tablespoons of olive oil and heat until shimmering. Add the m
ushrooms and sauté until starting to brown and the liquid they put out is evaporated, about 2 or 3 minutes. Add the chopped parsley and garlic mixture, sauté for about 30 seconds. Add salt and pepper and paprika. Add sherry and cook until all liquid is evaporated.
Top polenta rounds with mushroom mixture.