This satisfying vegetarian dish pairs delicious aromatics like garlic and leeks with fresh rosemary, tender mushrooms and crumbled Gorgonzola. As an alternative to serving soft, porridge-like polenta, transfer it after cooking to a wide, shallow dish and allow to set, then cut into circles and pan-fry before serving, if you like.
2 thinly sliced leeks, white and light green part only
2 teaspoons finely chopped fresh rosemary
2 ounces Gorgonzola, crumbled
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.
Per Serving:210 calories (50 from fat), 6g total fat, 2g saturated fat, 10mg cholesterol, 200mg sodium, 33g carbohydrates, (5 g dietary fiber, 2g sugar), 9g protein.
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