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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.