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Polenta With A Leek And Mushroom Ragu

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Polenta With A Leek And Mushroom Ragu

Ingredients

  • 8 cups water
  • 1 tablespoon kosher salt
  • 2 cups medium or coarse yellow cornmeal (polenta)
  • 2 tablespoons butter (or more to taste)
  • 1 cup grated parmigiano-reggiano
  • 3 tablespoons extra-virgin olive oil
  • 3 leeks, white and tender green parts only, cleaned and cut into thin semicircles
  • 4 cloves garlic, finely sliced
  • pinch of chili flakes
  • 1.5 pounds crimini mushrooms, sliced about 1/8' thick
  • 1/2 cup dry white wine
  • kosher salt
  • 2 tablespoons minced flat leaf parsley + a few leaves for garnish
  • 6 ounce gorgonzola dolce, cubed
  • aged balsamic vinegar (tradizionale or condimento grade - not the thin, sour grocery store stuff)
  • finishing salt
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Published 2014-09-09 13:23:24 (2 years ago).

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