Take a roll of polenta and cut it into a square, by shaving off the four rounded sides.
Slice in 1/8″ slices and saute in a pan. Set aside. I got about 12 out of a roll.
Make the mushroom topping with mushroom, garlic, salt, pepper and wine – by sauteing in a pan until brown.
Top each polenta square with the mushroom mixture. Zest on some parmesan and add some chopped green onion. Serve.