Mushroom Leek Polenta

Bring the water to a boil in a medium saucepan over medium high heat. Slowly add the polenta while stirring. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and full cooked, about 20 minutes. Add the milk, 2 tbsp of the butter, and the Parmigiano-Reggiano cheese to the polenta, add salt and pepper to taste, and stir together over medium-low heat until just warmed through about 10 minutes. Cover to keep warm.

In a large sauté pan melt 2 tbsp of butter, add the leeks sauté until they soften about 3 minutes, add in your mushrooms, sauté for another 4 minutes, until the mushrooms start to brown, season with salt. Add the wine to deglaze the pan, let that simmer for 3 minutes more, add in 1 tablespoon of butter, stir gently until it melts. Check for seasoning, serve over polenta!