Polenta with a Leek and Mushroom Ragu
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chili flakes (1 pinch)
- Crimini mushrooms (1 1/2 pounds)
- Flat leaf parsley + a few, leaves (2 tablespoons)
- Garlic (4 cloves)
- Leeks (3)
- Condiments
- Balsamic vinegar, aged (1)
- Cooking & Baking
- Cornmeal, medium or coarse yellow (2 cups)
- Finishing salt (1)
- Kosher salt (1 tablespoon)
- Kosher salt (1)
- Olive oil, extra-virgin (3 tablespoons)
- Drinks
- Water (8 cups)
- Dairy
- Butter (2 tablespoons)
- Gorgonzola dolce (6 ounce)
- Parmigiano-reggiano, grated (1 cup)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 24, 2010 (2 years ago).
8 people saved this recipe.
