Ingredients

The following ingredients have 6 Servings
  • 1/4 teaspoon fine sea salt
  • 1 cup polenta
  • 1 tablespoon extra-virgin olive oil
  • 3/4 pound button mushrooms, sliced
  • 3/4 pound shiitake mushrooms, stems removed, sliced
  • 1/8 teaspoon ground black pepper
  • 3 cloves garlic, finely chopped
  • 2 thinly sliced leeks, white and light green part only
  • 2 teaspoons finely chopped fresh rosemary
  • 2 ounces Gorgonzola, crumbled

Instruction

  • Bring 4 cups salted water to a boil in a medium pot.
  • Add the polenta while whisking constantly to avoid lumps and cook according to the package directions.
  • Meanwhile, heat oil in a large skillet over medium-high heat.
  • Add mushrooms, salt and pepper and cook until mushrooms begin to release their liquid, about 2 minutes.
  • Reduce heat to medium and cook until the mushrooms are browned, another 5 minutes.
  • Add garlic and leeks and continue cooking until leeks are wilted and soft.
  • Add rosemary and season with salt and pepper; set aside.
  • When polenta is ready, serve immediately and top with cooked mushrooms and crumbled Gorgonzola cheese.