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.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.