2 leeks, trimmed of their greens
2 large portobello mushrooms, sliced, no stems
1 cup red wine
2 tsp fresh marjoram
3 tbsp butter
2 cups water
1 cup corn meal
2 tbsp soy sauce
a splash of white wine
Gorgonzola, for garnish
salt and pepper to taste
1. Over medium heat, heat 1 tbsp butter in a large sauce pan. As it is heating, trim the leeks into a log shape. Slice in half lengthwise and briefly rinse under running water to remove any dirt that may be trapped between the layers.
2. To the butter, add the mushrooms, soy sauce, white wine and cook until done (about 8 minutes). Remove from pan, set aside and keep warm.
3. In the same sauce pan, place the leeks cut side down in the remaining with 1 tbsp butter. Gently saute until the leeks start to get nice and golden brown. Add the marjoram, wine, and a pinch of salt. Reduce heat to low and cover. Gently cook until leeks are cooked through and wine has reduced to a few tablespoons. (This takes a while, I believe it was about 25 minutes).
4. Meanwhile, in another pot, bring the water up to a boil. Add last tbsp of butter and a healthy pinch of salt. When the water is at a full boil, quickly whisk in corn meal. Reduce heat and cook until the cornmeal has absorbed all the liquid, stirring occasionally.
5. Assemble by plating the polenta and then the mushrooms. Spoon the reduction over the mushrooms and top with a few leeks. Garnish with Gorgonzola and black pepper.