Mushroom & leek polenta bowls
Soft polenta makes a comforting base for browned mushrooms and sweet, tender leeks.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Rinse the leek thoroughly and slice thinly. Slice mushrooms and finely chop the garlic.
- 02
Heat oil in a wide skillet over medium-high heat. Cook mushrooms for 7 minutes, stirring occasionally. Add leek and cook for 5 minutes; add garlic for the final 30 seconds.
- 03
Meanwhile, bring stock to a simmer in a saucepan. Whisk in instant polenta and cook, stirring, for the time stated on its packet, usually 3–5 minutes. Add water if it thickens too much.
- 04
Stir butter and grated cheese into polenta. Divide into 2 bowls and spoon the mushrooms and leeks on top. Serve immediately.
A note from the kitchen
Use instant polenta for the stated time. Traditional coarse polenta takes substantially longer and may need a different liquid ratio.