- Finely dice the mushrooms and leeks. Put some oil into a frying pan on a medium/high heat and add in the chili flakes. Fry for about 2 minutes and then add in the leeks and mushrooms. Fry for a further 6-8 minutes.
- Add your chicken stock into a separate saucepan and pour in your polenta. Cook for 3-4 minutes or until you polenta is super creamy. Make sure you give your polenta a good stir every so often during this cooking process to keep things nice and consistent.
- When your polenta is cooked, add in your parmesan & gorgonzola and stir until gooey and lovely. FInally, stir in your mushroom & leek mix and serve immediately!
This dish is the perfect solution for those mid-week meals were you simply cannot be bothered to make anything complicated!
With just 7 ingredients and about 10 minutes of your time, you can conjure up a great tasting dish to satisfy all of the hungry mouths in your household!