Seriously Meatless: Polenta With A Leek And Mushroom Ragu Recipe

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   ["Bring the water and 1 tablespoon of salt to boil in a medium sized pot (say around 5 quarts). Whisk in the polenta in a thin stream. Reduce to a bare simmer. Stir occasionally but thoroughly to release the starch and avoid scorching. If it seems to be getting too thick, add more water, 1/2 cup at a time. Be careful, polenta likes to ""burp"" and shoot hot goo on to your arm.", "After about 45 minutes, you should see a change where the grains of cornmeal become less distinct and the porridge smoother. At that point, stir in the butter and Parmigiano-Reggiano. Taste and adjust the seasoning.", "Meanwhile, heat up a large skillet over a medium high flame. Add the oil, and a few seconds later, the leeks, garlic, chili flakes and 1/2 teaspoon salt. Cook, stirring occasionally, until the leeks are tender.", "Add the mushrooms and continue frying until they give up their liquid and then dry out and begin to brown. Deglaze the pan with the white wine. Taste and adjust salt.", "When you are ready to serve, bring the polenta back to temperature if it has cooled down. Stir the minced parsley into the mushrooms. Put a serving of polenta in a warmed bowl and top with the mushroom ragout. Garnish with the cheese (right on the polenta so it begins to melt), the parsley leaves, a generous drizzle of fine balsamic vinegar and a few grains of good finishing salt."]

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