Dish It Girl Dina

For the Polenta: Bring 3 cups of water to a boil in a medium saucepan over medium-high heat. Slowly add 1 cup of polenta while stirring. Reduce the heat to medium and cook, stirring occasionally, until the polenta is tender and fully cooked, about 20 minutes. Add 1/2 cup of heavy cream, 2 tablespoons of unsalted butter (from the 4 tbsp allocated for polenta), and 1/4 cup of 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.

For the Mushrooms and Leeks: In a large sauté pan, melt 2 tablespoons of unsalted butter (from the 3 tbsp allocated for sauté). Add the sliced leeks and sauté until they soften, about 3 minutes. Add the sliced baby Bella mushrooms and sauté for another 4 minutes, until the mushrooms start to brown. Season with 1 teaspoon of kosher salt. Add 1/4 cup of dry white wine to deglaze the pan and let it simmer for 3 minutes more. Add the remaining 1 tablespoon of butter, stir gently until it melts. Check for seasoning. Serve the mushroom and leek mixture over the warm polenta.