Wine Braised Leeks with Mushrooms, Polenta, and Gorgonzola

Summertime is just so busy, so many events, weekend getaways, and dinner making with lovely friends that I can't believe it is all coming to the end!  But that end also means we are that much closer to our Europe trip!!!  This also means that all of our gardens are producing lots of yummy vegetables, and speaking of eating things we grow here is a cool little guide on edibles easily found in most neighborhoods.  This part of the summer is so wonderful because the peaches are out in full force and my mother just gave me some delicious ones from Hood River.  Tonight I plan on having some good old fashioned peaches in cream!  Onto the food, last night I adapted this recipe and made it for my wonderful parents who both recently got back from a long trip in Hawaii.  They loved this meal.

Serves 3-4

The Ingredients
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


The Process
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.