Polenta with Portobello Mushrooms and Leeks. Soft and creamy main or side dish for any occasion.
PREPARATION: 10 min
COOKING: 20 min
3 cups cooked polenta
2 leeks, white and tender green parts only, washed and cut into thin semicircles
3-5 Portobello mushrooms, cleaned and sliced
3 tablespoons butter
Pink salt and freshly ground pepper to taste
Cook the polenta according to the package's instructions. I used pre-cooked polenta.
In a large skillet, melt the butter over medium high heat.
Add mushrooms; cook and stir for 3 minutes.
Add leeks and continue to cook and stir for another 5-7 minutes.
Add pre-cooked polenta, stirring gently and adding a bit of water or milk as needed until it reaches a desired consistency.
Cook and stir for 2-3 minutes.
Season with salt and pepper.