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Bring 4 cups salted water to a boil. Add polenta and cook according to package directions.
Meanwhile, heat olive oil in a large skillet over medium-high. Add sliced mushrooms, salt and pepper and sear until browned, about 5 minutes. Lower the heat to medium and cook until mushrooms begin to release their liquid, 5 more minutes. Add garlic and leeks and continue cooking until leeks are wilted and soft 3-4 minutes. Add rosemary and season with salt and pepper. Set aside. When polenta is ready, serve immediately and top with mushrooms and crumbled Gorgonzola cheese.
For a double-duty meal, you can prepare double the amount of polenta. Serve half for dinner, add different ingredients to the remainder, allow to set up and cool, and bake for breakfast the next morning.