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.
- 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
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 (5g dietary fiber, 2g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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